Miso Caramelized Skin-On Chicken
with teriyaki glazed acorn squash
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Wheat, Soy
Chef
Jimmy Cababa
In Your Box (serves 2)
- ¼ tsp. Red Pepper Flakes
- 1 Tbsp. Chopped Ginger
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2 fl. oz. Teriyaki Glaze
- 1 Acorn Squash
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½ oz. Crispy Rice Noodles
- 1 Red Bell Pepper
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2 tsp. Miso Paste
- 1 fl. oz. Mirin
- 16 oz. Bone-in Skin-On Chicken Breasts
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.
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Nutrition (per serving)
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Calories545
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Carbohydrates58g
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Fat22g
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Protein29g
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Sodium1607mg
Recipe Steps
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1 Prep
Chop peppers large dice Chop acorn squash large dice
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2 Cook Chicken
In a medium pan over medium high heat, add 1 tsp olive oil. Sprinkle ¼ tsp salt and a pinch of pepper on the chicken. Brown skin side down for 3-4 minutes. Turn over and cook an additional 3-4 minutes. Transfer to a sheet pan and finish in the oven.
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3 Cook Vegetables
In the same pan over medium high heat, add 2 tsp olive oil. Add squash and cook until tender, 10-12 minutes, stirring occasionally. Transfer tp a plate.
In the same pan, heat 1 tsp olive oil. Add the peppers and cook until tender, 5-6 minutes. Add squash back to the pan with the teriyaki glaze. Toss to coat and remove from heat.
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4 Make Miso Sauce
Wipe out pan. Add ginger and mirin to pan and stir. Add miso and pepper flakes. Stir to combine.
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5 Finish The Dish
Cover chicken in miso sauce. Top vegetables with crispy noodles.
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