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Miso-Maple Panko-Crusted Chicken Breasts
with miso-maple roasted carrots

Active: 20 min Total: 45 min
Salty miso balances out sweet maple syrup to create a medley of flavors in our chicken and carrots. You'll want to put this miso-maple butter on everything!
Smarts: Use a meat tenderizer to flatten out chicken breasts so they cook faster!
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Miso-Maple Butter:
  • Butter - 3 Tbsp
  • Miso paste, red - 1 Tbsp
  • Maple syrup - 1 Tbsp
Miso-Maple Panko-Crusted Chicken Breasts:
  • Chicken breasts, boneless and skinless - 2
  • Miso-maple butter (ingredients listed separately) - 3 Tbsp
  • Panko breadcrumbs - 1/2 cup
Roasted Miso-Maple Carrots:
  • Carrots - 1 1/2 lbs , chopped
  • Green onions - 3 stalks , green parts chopped
  • Oil, cooking - 1 1/2 Tbsp
  • Miso-maple butter (ingredients listed separately) - 2 Tbsp

Nutrition Facts

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Prep

  1. Prep chicken breasts - Chop in half. Cover with plastic wrap or parchment paper and then flatten with a meat tenderizer, until they’re about 1/2” (or 1.25 cm) thick. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Carrots - Chop into bite-sized pieces. In our photo, we used organic carrots, and just sliced them in half, lengthwise. (Can be done up to 3 days ahead)
  3. Green onions, green parts - Slice. (Can be done up to 3 days ahead)
  4. Prep miso-maple butter - Melt butter on the stovetop or melt in the microwave, 30 to 60 seconds. Whisk in miso and maple syrup.
  5. Prep miso-maple panko mix - Mix chicken portion of the butter with panko.

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Make

  1. Heat oven to 400F (or 204C) degrees.
  2. Place chicken and carrots onto separate sheet pans. Cover chicken with panko mixture and toss carrots with cooking oil.
  3. Bake chicken for 15 to 20 minutes and carrots for 25 to 30 minutes.
  4. Toss carrots with its portion of miso-maple butter and green onions right out of the oven.
  5. Enjoy chicken with carrots!

Nutrition Facts

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