Stem, seed, and slice red bell pepper into thin strips (julienne). Trim ends from broccolini and cut into 2” pieces. Trim and thinly slice green onions on an angle. Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

Carefully slice lemongrass in half lengthwise. Smash lemongrass halves on a cutting board with a heavy pan to release their flavorful oils. If you haven't cooked with lemongrass before, pick up a piece and smell it. It's wonderfully aromatic.

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook 3-4 minutes on one side, or until browned. Flip chicken, add miso, 1 cup water, smashed lemongrass, ginger, half the soy sauce, half the green onions, and bring to a boil. Lower heat to medium, cover, and cook 10-12 minutes, turning occasionally, or until chicken reaches a minimum internal temperature of 165 degrees.

While chicken cooks, heat another medium non-stick pan over medium-high heat with 1 Tbsp. olive oil. Add broccolini and red bell pepper to hot pan. Cook 3-4 minutes, or until just beginning to caramelize. Add remaining soy sauce and sesame oil and cook 1 minute. Remove from burner and set aside.

Remove chicken breasts to a plate. Let rest 5 minutes before serving. Place a wire-mesh strainer over a mixing bowl. Carefully strain miso-ginger broth through strainer and reserve. Lemongrass is not easily digested, so be sure to discard before serving.

Add strained broth to a shallow bowl or plate. Arrange chicken breasts and vegetables on bowl or plate and garnish with remaining green onions.