Miso Chilli Chicken
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Prep Time
5 MINS
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Cook Time
20 MINS
- KCals 230
- Carbs 6.2G
Ingredients
- 4 medium, skinless chicken breasts, (approx. 175g each)
- 2 tbsp white miso paste
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 clove garlic, peeled and crushed
- 1 tsp fresh, grated ginger
- ½ tsp chilli powder, mild or hot, according to preference
- 1 tsp sesame seeds
- 2 spring onions, finely sliced
- 1 fresh chilli, finely sliced (leave the seeds in for extra heat)
Instructions
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Mix the miso, honey, rice vinegar, garlic, ginger and chilli powder together in a non metallic bowl.
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Add the chicken breasts and coat well with the marinade. Cover and place in the fridge to marinate for a minimum of 2 hours. (You can marinate overnight if you wish).
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Preheat the oven to 200°C.
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Line a baking sheet with foil or baking parchment. This is important as the miso/honey mixture burns very easily onto your tray and can be difficult to clean.
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Place the marinated chicken breasts onto the lined tray, then pop in the preheated oven for 15-20 minutes, depending on the size and thickness of the chicken breasts. Bake until the chicken is cooked through, and no pink remains.
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Serve the chicken garnished with the spring onion, fresh chilli and sesame seeds.