Miso-Honey Chicken

with BBQ-spiced sweet potatoes and spinach

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy

Calories Conscious
A note about serious food allergies

In Your Box (serves 2)

  • 14 oz. Sweet Potato
  • 2 Shallots
  • 3 Thyme Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • 2 tsp. BBQ Spice Rub
  • Info
    2 tsp. Miso Paste
  • ½ fl. oz. Honey
  • 4 oz. Spinach
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Oven-Safe Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Cut sweet potato into ½" dice. Peel and halve shallot. Slice thinly. Stem thyme and coarsely chop. Pat chicken breasts dry.

  • Step 2 - Roast the Sweet Potato

    Roast the Sweet Potato

    Place a large oven-safe non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add sweet potato to hot pan and stir often until browned, 3 minutes. Place pan in oven and cook until tender, 12-15 minutes. Carefully, remove pan from oven and toss potatoes with seasoning rub and a pinch of salt. While potatoes cook, make glaze.

  • Step 3 - Make the Miso-Honey Glaze

    Make the Miso-Honey Glaze

    In a mixing bowl, combine miso and honey.

  • Step 4 - Cook the Chicken

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 3-4 minutes. Flip chicken breasts, spread on miso-honey glaze, and reduce heat to medium. Cook until chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Remove from burner and sprinkle on thyme. Remove chicken to a plate and rest 3-5 minutes. Wipe pan clean and reserve.

  • Step 5 - Cook the Spinach

    Cook the Spinach

    Return pan used to cook chicken to medium-high and add 1 tsp. olive oil. Add shallot and a pinch of salt and pepper to hot pan and stir occasionally until lightly browned, 2-3 minutes. Add ¼ cup water and cook until evaporated, 1 minute. Add spinach and cook until wilted, 1-2 minutes. Plate dish as pictured on front of card. Bon appétit!