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Miso-Maple Crusted Chicken Breasts
with roasted carrots / brown rice

Active: 40 Total: 40

Our community loves miso-maple butter because it is great on everything! We add it to roasted carrots and crisp panko crusted chicken breast in this quick dinner that was last featured in 2018.

Ingredients

Metric
Servings:
4
Miso-Maple Butter:
  • Ginger, fresh - 1 tsp, grated
  • Butter - 4 Tbsp
  • Miso paste, any type - 1 Tbsp
  • Maple syrup - 1 Tbsp
Roasted Miso-Maple Carrots:
  • Carrots - 1 1/2 lbs, sliced
  • Green onions - 3 stalks, green and white parts chopped
  • Oil, cooking - 1 1/2 Tbsp
  • Miso-maple butter (ingredients listed separately) - 2 Tbsp
Miso-Maple Crusted Chicken Breasts:
  • Rice, uncooked brown - 3/4 cup
  • Lemons - 1, wedges
  • Chicken breasts, boneless and skinless - 1 lb
  • Miso-maple butter (ingredients listed separately) - 3 Tbsp
  • Panko breadcrumbs - 1/2 cup

Nutrition Facts

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Prep

  1. Brown rice - Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check brown rice at ~45 min. Rice is done when it's tender and has absorbed all the water. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Carrots / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Green onions / Lemons - Prep as directed. Store separately. (Can be done up to 2 days ahead)

  4. Chicken - Slice in half. Cover with plastic wrap or parchment paper and then flatten with a meat tenderizer, until about 1/2” / 1.3 cm thick. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  5. Make miso-maple butter - Melt butter in the microwave, 30 to 60 seconds. Whisk ginger, miso, and maple syrup into butter.

  6. Prep miso-maple panko - Mix miso-maple butter (portion for the chicken) with panko.

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Make

  1. Heat oven to 400F / 204C.

  2. Toss carrots with cooking oil and spread out onto a sheet pan. Season with some salt and pepper. Roast until tender, 25 to 30 minutes.

  3. Place chicken on a second sheet pan. Cover chicken with panko mixture. Bake chicken until cooked through, 12 to 18 minutes..

  4. Toss roasted carrots with miso-maple butter (portion for the carrots) and green onions right out of the oven.

  5. If rice was made ahead, reheat in the microwave.

  6. Serve chicken and carrots over rice with lemon wedges on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (44)
Gluten-free (5)
Paleo (1)
Vegetarian (4)

Most Helpful

Ended up making the chicken, but had mashed sweet potatoes, TJ's stuffing, and cranberry sauce as sides. A random, quick, not quite Thanksgiving, Thanksgiving dinner.

By: Colleen
Posted: Oct 17, 2021
Diet: Original
1 Helpful

23 reviews

Delicious as always, we've made this one a few times now.

By: Kayla
Posted: Nov 11, 2021
Diet: Original
0 Helpful

Loved it! The panko miso-butter is soooo flavorful. Had the carrots and rice with it. Nice and easy meal!

By: Jayna
Posted: Oct 28, 2021
Diet: Original
0 Helpful

Made this with cod instead of mushrooms. Yum! Not sure we needed the garbanzo beans in the veggie mix, but overall we can't go wrong with that naughty, tasty miso butter!

By: Angela
Posted: Oct 22, 2021
Diet: Vegetarian
0 Helpful

Carrots especially were a hit

By: Jennifer
Posted: Oct 22, 2021
Diet: Original
0 Helpful

Always a win with the Miso butter. Yum!

By: Bethany
Posted: Oct 21, 2021
Diet: Original
0 Helpful

Made the chicken. But used butternut squash instead of carrots. Was really good!

By: Maxine
Posted: Oct 20, 2021
Diet: Original
0 Helpful