NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1.5 cup green cabbage

0.5 cup purple cabbage

1 tbsp tahini

1 tsp white miso paste

1 tbsp rice vinegar

1 tsp toasted sesame oil

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the sweet potato into 1/2-inch rounds, season with sea salt and black pepper, and roast on a parchment-lined tray for 20-22 minutes until tender.

• 2

  While potatoes roast, place the chicken breast in a small saucepan and cover with water. Bring to a very gentle simmer and cook for 12-15 minutes until the internal temperature reaches 165°F.

• 3

  In a small mixing bowl, whisk together the tahini, miso paste, rice vinegar, toasted sesame oil, grated fresh ginger, and minced garlic until the dressing is silky and emulsified.

• 4

  Place the shredded green and purple cabbage into a large bowl and toss thoroughly with the miso-tahini dressing until every ribbon is coated.

• 5

  Remove the chicken from the water, let it rest for 3 minutes, then slice into thin strips.

• 6

  Plate the dressed cabbage salad, top with the sliced poached chicken, and serve the roasted sweet potato rounds on the side.

• 7

  Garnish the entire dish with sesame seeds for a final touch of texture.