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.  CAMchicken1

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.

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Sliced asparagus

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Ice bath after blanching

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Dried asparagus ready for charring

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. CAMvinegaretteThe 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.

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Asparagus added to high heat pan

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Asparagus fully cooked ready for plating

Slice the chicken, top with the asparagus and drizzle the vinaigrette over the top.CAMfinal2CAM final Miso

February 4, 2016

Brandon

3 Comments

  1. Reply

    Maria Meadows

    February 4, 2016

    I love all of your recipes!!! This site is great !!! xo

    Sent from my iPhone

    >

  2. Reply

    Estella Taylor-Greene

    February 23, 2016

    I’m a straight up foodie!! Love the dishes. Going to make a few of them myself. Yum!!

    • Reply

      Brandon

      February 24, 2016

      Thank you very much.

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