Clean Eating - - CONTENTS -

Star­ring this pow­er­ful pro­bi­otic paste, these recipes will have you reach­ing to add more miso to your life.


1∕4 cup white miso paste

1∕4 cup low-sodium chicken broth

2 tbsp chile gar­lic paste (sam­bal oelek)

1 tbsp rice vine­gar

1 tbsp co­conut sugar

1 tsp sesame oil

2 cloves gar­lic, minced

2 tsp peeled and minced gin­ger

4 6-oz bone­less, skin­less chicken breasts

Thai red chiles, seeded and finely chopped, for gar­nish, optional

1. In a large bowl, whisk to­gether miso, broth, chile paste, vine­gar, sugar, oil, gar­lic and gin­ger. Re­serve ¼ cup of mix­ture in a jar and place in fridge. Place re­main­ing mari­nade in a zip-top bag and add chicken. Seal bag tightly, press­ing out as much air as pos­si­ble and place in fridge for at least 3 hours or overnight.

2. Pre­heat a grill pan to medi­umhigh. Add chicken to pan, dis­card­ing mari­nade. *rill chicken, flip­ping once, un­til no longer pink in­side and tem­per­a­ture in cen­ter reaches 165°F, 5 to 7 min­utes per side. Trans­fer chicken to a serv­ing plat­ter and brush with re­served mari­nade. Sprin­kle with chiles (if us­ing).

PER SERV­ING (1 breast with sauce): Calo­ries: 218, To­tal Fat: 5 g, Sat. Fat: 1 g, Mo­noun­sat­u­rated Fat: 2 g, Polyun­sat­u­rated Fat: 1 g, Carbs: 6 g, Fiber: 0 g, Sug­ars: 4 g, Pro­tein: 35 g, Sodium: 402 mg, Choles­terol: 94 mg

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