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Maple and Miso Chicken Breasts with Roasted Vegetables
2022-02-25
https://www.metro.ca/userfiles/image/recipes/poitrines-poulet-legumes-grilles-erable-miso-11861.jpg
PT25M
PT55M
PT1H20M
Marinade :Whisk all the ingredients for the marinade in a bowl. Add the chicken breasts and make sure they are fully coated in the marinade. Refrigerate for 20 minutes.Roasted vegetables :Preheat the oven to 375°F with the rack in the middle position.In a baking dish, place the fingerling potatoes and drizzle some olive oil on top. Bake for 15 minutes.Remove the dish from the oven and add the rest of the roasted vegetables.Place the chicken breasts on top of the vegetables and cover with the remaining marinade.Bake for 50 minutes or until the vegetables become tender.Source : K pour Katrine
4-6
3
11
5
2
Marinade
1/2 cup (125 mL) white wine
1/4 cup (60 mL) maple syrup
1/4 cup (60 mL) olive oil
1 tablespoon (15 mL) toasted sesame oil
2 tablespoons (30 mL) wholegrain Dijon mustard
2 tablespoons (30 mL) balsamic vinegar
2 tablespoons (30 mL) gluten-free miso
1/2 teaspoon (2,5 mL) salt
4 chicken chicken breasts or 12 chicken thighs
Roasted vegetables
2 cups (500 mL) fingerling potatoes, halved lengthwise
A drizzle of olive oil
1 sweet potato, quartered
2 red apples red apples, quartered
1 red onion, quartered
3 garlic cloves, smashed
1 tablespoon (15 mL) fresh thyme
1 tablespoon (15 mL) fresh rosemary, chopped
Pepper, to taste
Maple and Miso Chicken Breasts with Roasted Vegetables
4-6
Main course
0:25
Preparation
0:55
COOKING
1:20
TOTAL TIME
Ingredients
-
Marinade
-
1/2 cup
(125 mL)white wine
-
1/4 cup
(60 mL)maple syrup
-
1/4 cup
(60 mL)olive oil
-
1 tablespoon
(15 mL)toasted sesame oil
-
2 tablespoons
(30 mL)wholegrain Dijon mustard
-
2 tablespoons
(30 mL)balsamic vinegar
-
2 tablespoons
(30 mL)gluten-free miso
-
1/2 teaspoon
(2,5 mL)salt
-
4
chicken chicken breasts or 12 chicken thighs
-
Roasted vegetables
-
2 cups
(500 mL)fingerling potatoes, halved lengthwise
-
A drizzle of olive oil
-
1
sweet potato, quartered
-
2
red apples red apples, quartered
-
1
red onion, quartered
-
3
garlic cloves, smashed
-
1 tablespoon
(15 mL)fresh thyme
-
1 tablespoon
(15 mL)fresh rosemary, chopped
-
Pepper, to taste
Preparation
Marinade :
Whisk all the ingredients for the marinade in a bowl. Add the chicken breasts and make sure they are fully coated in the marinade. Refrigerate for 20 minutes.
Roasted vegetables :
Preheat the oven to 375°F with the rack in the middle position.
In a baking dish, place the fingerling potatoes and drizzle some olive oil on top. Bake for 15 minutes.
Remove the dish from the oven and add the rest of the roasted vegetables.
Place the chicken breasts on top of the vegetables and cover with the remaining marinade.
Bake for 50 minutes or until the vegetables become tender.
Source : K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
