Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Small Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim ends off green beans. Mince garlic. Trim and quarter radishes. Halve grape tomatoes. Coarsely chop smoked almonds. Rinse chicken breast, pat dry, and season with a pinch of salt and pepper.
Sear the Chicken
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chicken breasts in hot pan and cook 2-3 minutes per side until lightly browned. Remove to plate. No need to wipe clean. Chicken will finish cooking in later step.
Place green beans, radishes, and garlic (to taste – use half if averse to garlic) on prepared baking sheet. Toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper and spread into a single layer. Bake 8 minutes. Remove baking sheet from oven and add grape tomatoes to sheet. Spread again into a single layer. Bake 4-5 more minutes until vegetables are tender.
Finish the Chicken
While vegetables are baking, place brown sugar, miso paste, and ½ cup water in pan used to sear chicken over medium heat. Once brown sugar and miso have melted and incorporated, place seared chicken breast in pan. Cook 5-7 minutes, flipping occasionally to glaze chicken, until chicken reaches a minimum internal temperature of 165 degrees and glaze has thickened. Remove pan from burner and allow chicken to rest 5 minutes.
Plate the Dish
Place a serving a cooked vegetables on a plate. Nestle a chicken breast against vegetables. Garnish vegetables with smoked almonds, and drizzle glaze over chicken.
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