Ginger Miso Chicken Bowls

My Cellar

Serves 2

2 chicken breasts, boneless, skin-on*

salt and pepper, to taste

2 garlic cloves, minced

2 tsp (10 ml) white miso

2 tsp (10 ml) soy sauce

1 tsp (5 ml) grated ginger

2 tsp (10 ml) maple syrup

½ lime, juice only

2 tbsp (30 ml) almond butter

½ tsp (2.5 ml) sesame oil

2 tbsp (30 ml) water

2 cups (500 ml) cooked sushi rice

1 cup (250 ml) grated carrot

½ red pepper, sliced

1 cup (250 ml) shredded Napa cabbage

1 cup (250 ml) diced mango

¼ cup (60 ml) toasted chopped cashews

1 green onion, thinly sliced, for garnish

¼ cup (60 ml) fresh cilantro leaves, for garnish

1 tbsp (15 ml) sesame seeds, for garnish

2 lime wedges, to serve

Preheat oven to 375 F (190 C).
Place chicken skin-side up on a lined baking sheet. Season with salt and pepper and bake for 10 to 15 minutes, or until it reaches an internal temperature of 165 F (74 C). Slice into medallions and set aside.
To make dressing, in a small bowl, mix together garlic, miso, soy sauce, ginger, maple syrup, lime juice, almond butter, sesame oil and water, and set aside.
Divide rice between 2 bowls and top with carrot, pepper, cabbage, mango and cashews. Add chicken and drizzle everything with dressing. Garnish with green onion, cilantro and sesame seeds and serve with lime wedges.