Name: Chicken breast with ginger miso rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 1/4 cup long-grain white rice; 1 tbsp miso; 1/2 cup water; 4 oz broccoli florets, cut into bite-size pieces; 1 tbsp fresh ginger, grated; 8 olive oil cooking sprays; 1/4 tsp salt; 1 green onions, thinly sliced

Nutrition

Per serving

473 calories

Protein: 53g; 45% of calories
Carbs: 50g; 41% of calories
Fat: 8g; 14% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, grated ginger, and half the miso. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
While the rice simmers, prepare the chicken. Once the rice timer ends, place the broccoli florets on top of the rice in the saucepan. Replace the lid and continue to simmer for 5 minutes. Remove from heat and let rest covered for 5 minutes until the water is absorbed.
Season the chicken breast on both sides with the salt. Rub the remaining miso over the surface of the chicken.
Coat a 12-inch skillet with cooking spray and set over medium heat. Add the chicken breast and cook for 7 minutes. Flip the chicken and cook for 7 minutes more until the center is opaque and firm. Done when opaque in the center, 165°F.
Fluff the rice and broccoli together to distribute the ginger and miso. Slice the chicken. Serve the chicken over the rice and garnish with the green onions.

Nutrition

Ingredients

Instructions

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