A roasted chicken alone can be somewhat boring, especially when chicken is your main source of protein all the time. I like to add slightly charred asparagus and miso to the plate to enhance more complex unami flavors. The asparagus can easily be a side dish or larger stand alone plate. This quick dish is absolutely perfect for a delicious lunch.
1/4 lb asparagus (trimmed)
1 skinless chicken breast (butterflied)
1 tps white miso
1/8 cup rice wine vinegar
1/8 cup canola oil
This entire dish is about timing and using the 10 minute window to prepare the chicken wisely. Preheat oven 350 and get a sauce pan ready to blanch the asparagus. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. Add the chicken and cook for 5 minutes flip and put in the oven to finish for ~5 minutes.
Meanwhile trim and slice the asparagus lengthwise into 1/8 inch thick ribbons. Blanch the asparagus in salted water for 90 seconds and shock in an ice bath after. Dry off the cooled asparagus.
Place 1 tps of white miso into a small mixing bowl. Add the rice wine vinegar and mix throughly with a whisk. Drizzle in the oil and then season with salt and pepper. The chicken should be out of the oven and resting at this point. Preheat a sauté pan over high heat. Add 1 tbs of canola oil and then the asparagus shortly after. Toss, season with salt and pepper allowing the asparagus to become slightly charred.
Slice the chicken, top with the asparagus and drizzle the vinaigrette over the top.