3 WAYS WITH MISO
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