Healthy Miso Poached Chicken Bowl | Easy Weeknight Dinner
Course: Meat RecipesDifficulty: Easy2
servings20
minutes30
minutesHealthy Poached Chicken with Miso Vegetables is a delightful fusion of savory flavors and wholesome ingredients, perfect for those seeking a nutritious, yet flavorful meal. Tender chicken breasts are gently poached in a fragrant broth of white wine, garlic, and ginger, creating a beautifully moist and juicy texture. The addition of hearty root vegetables like carrot and parsnip adds a touch of sweetness, while bok choy brings a fresh, crisp bite. White miso paste enriches the broth with its signature umami depth, perfectly balanced by the aromatic herbs of thyme and bay leaf. A light drizzle of sauce over the sliced chicken ties everything together, with a sprinkling of fresh parsley adding a final burst of color and freshness. This dish is not only satisfying but also simple to prepare, making it an excellent choice for a healthy weeknight dinner with a touch of gourmet flair.
Ingredients
2 chicken breasts
100g carrot, peeled and chopped
100g parsnip, peeled and chopped
1 bok choy, sliced
1 shallot, peeled and sliced
3 garlic cloves, peeled and crushed
8g ginger, peeled and sliced
1 bay leaf
1 sprig of thyme
100ml white wine
300ml water
1 tsp white miso paste
Rapeseed oil
Ground rock salt
Ground black pepper
Fresh parsley, finely chopped for garnish
Directions
- Season the Chicken: Rub the chicken breasts with ground rock salt and black pepper, then set aside.
- Sear the Chicken: Heat a sauté pan over medium heat and add a bit of rapeseed oil. Sear the chicken breasts with garlic and ginger until golden brown. Remove the chicken from the pan and set aside on a plate.
- Prepare the Sauce: In the same pan, add the sliced shallot and miso paste. Stir well and cook until fragrant. Add the white wine and stir to deglaze the pan, scraping up any bits stuck to the bottom.
- Cook the Vegetables and Chicken: Add the chopped carrot and parsnip to the pan, stirring to combine. Pour in 300ml of water and bring the mixture to a boil. Add the bay leaf and thyme sprig, then return the chicken breasts to the pan. Cover the pan, reduce the heat to low, and simmer for about 15 minutes.
- Finish the Dish: Remove the chicken breasts and let them rest. Add the bok choy to the pan, stir into the sauce, and season with ground rock salt and black pepper to taste. Cover the pan and turn off the heat. Let it sit for 1 minute.
- Serve: Slice the chicken breasts and place them on top of the cooked vegetables. Drizzle the sauce over the dish, then garnish with finely chopped parsley. Enjoy your delicious and healthy low-carb meal!
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