Miso-Maple Crusted Chicken Breasts
with roasted vegetables / couscous
Our community loves miso-maple butter because it is great on everything! We've added it to roasted veggies and crisp panko crusted chicken breast in this quick dinner. A version of this meal was last featured in 2021.
Ingredients
- Ginger, fresh - 1 tsp , grated
- Butter - 4 Tbsp
- Miso paste - 1 Tbsp
- Maple syrup - 1 Tbsp
- Lemons - 1 , wedges
- Chicken breasts, boneless and skinless - 1 lb
- Miso-maple butter (ingredients listed separately) - 3 Tbsp
- Panko breadcrumbs - 1/2 cup
- Carrots - 12 oz , sliced
- Brussels sprouts - 12 oz , trimmed and halved
- Green onions - 3 stalks , chopped, green and white parts combined
- Oil, cooking - 2 Tbsp
- Miso-maple butter (ingredients listed separately) - 2 Tbsp
- Stock, any type - 1 cup (sub water)
- Salt - 1/4 tsp
- Butter - 2 Tbsp
- Couscous, uncooked - 3/4 cup
Prep
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Couscous - (If prepping right before cooking, get oven heating first.) Combine stock, salt, and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
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Carrots / Brussels sprouts / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Green onions / Lemons - Prep as directed. Store separately. (Can be done up to 2 days ahead)
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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)
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Make miso-maple butter - Melt butter in the microwave, 30 to 60 seconds. Whisk ginger, miso, and maple syrup into butter.
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Prep miso-maple panko - Mix miso-maple butter (portion for the chicken) with panko.
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Make
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Heat oven to 400F / 204C.
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Toss carrots and Brussels sprouts with cooking oil and spread out onto a sheet pan. Season with some salt and pepper. Roast until tender, 25 to 30 minutes.
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Place chicken on a second sheet pan. Cover chicken with panko mixture. Bake chicken until cooked through, 12 to 18 minutes..
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Toss roasted vegetables with miso-maple butter (portion for the vegetables) and green onions right out of the oven.
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If couscous was made ahead, reheat in the microwave.
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Serve chicken and vegetables over couscous with lemon wedges on the side. Enjoy!
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