Miso chicken with ginger salad and quinoa rice
Lunch

Miso chicken with ginger salad and quinoa rice

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Total time
50 min
Prep
Prep
10 min
Cook
Cook
40 min
servings
Servings
6
cuisine
Cuisine
Asian
age_category
Age Category
1y and up
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Dietary Restrictions

Vegetarian
Dairy-free
Gluten-free
Egg-free
Peanut-free
Tree-nut-free
Fish-free
Shellfish-free
Wheat-Free
Soy-Free
Pork-Free
Red meat-free
Mustard-Free
Sesame-Free
No sugar added
Kosher

Ingredients

3 Cup
spinach

Directions

Step 1
Preheat the oven to 375 degrees F. / 190 degrees C.
Step 2
Start by making the miso chicken: add chicken to a large bowl. Add the tahini, white miso, honey, rice vinegar, and pepper on top of the chicken. Mix with clean hands until the chicken is fully covered in seasoning.
Step 3
Place seasoned chicken on a baking tray and cook for 10 minutes. Flip the chicken over and continue baking for another 10 minutes. Flip the chicken over one last time and continue cooking for an additional 20 minutes.

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Nutrition Facts per Serving

Calories
3 kcal
Fat
0.06 g
Carbohydrates
0.54 g
Protein
0.43 g
Fiber
0.33 g
Sugar
0.06 g
Sodium
12 mg
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