One Pan Miso Chicken and Quinoa Recipe
This easy one-pan meal is super satiating and perfect for a weeknight meal! Miso is one of my favorite flavors of all time - the umami tastes incredible! Make sure to purchase an organic miso, as most soy products in the United States are genetically modified. The recipe is for two servings, but feel free to double the recipe for the whole family or for leftovers! Enjoy!
Ingredients
1 ½ tsps extra virgin olive oil
10 ozs chicken breast (boneless, skinless)
½ cup quinoa
1 tbsp miso paste
1 cup vegetable broth (low sodium)
2 tbsps walnuts (chopped)
2 tbsps parsley (chopped)
Sea salt & black pepper (to taste)
Preparation
1. Heat the oil in a pan over medium heat. Season the chicken all over with salt and pepper. Cook the chicken in the pan for about six to eight minutes flipping once. The chicken won't be cooked through at this point. Remove the chicken from the pan and set aside.
2. Add the quinoa and miso paste to the same pan, stir, and cook for about a minute. Add the broth and stir well.
3. Place the chicken back into the pan and cover the pan with a lid. Simmer on low heat for 15 minutes or until the quinoa is fluffy and the chicken has cooked through.
4. Slice the chicken, then divide the quinoa and chicken evenly between plates. Garnish with walnuts and parsley, and enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 3/4 cup of cooked quinoa and one heaping cup of chicken.
More Flavor & Nutrients
Add garlic and broccoli.
Nut-Free
Omit the walnuts.