Ingredients
- 2 tbsp extra virgin olive oil (EVOO)
- 1 tbsp miso paste
- 2 tsp salt-reduced soy sauce
- 1 tbsp lemon juice
- 4 skinless chicken thigh fillets
- 500g sweet potato, peeled and cut into 2x2cm cubes
- 1 x 400g can white beans, drained and rinsed
- 1⁄4 cup mint leaves
- 1⁄4 cup parsley leaves
- Lemon zest
Method
- Preheat oven to 200°C and line a baking tray with baking paper.
- Combine 1 tbsp EVOO, miso, soy sauce and lemon juice in a small mixing bowl. Set aside.
- Lay chicken thighs in a single layer on the baking tray. Brush chicken with half of the miso mix. Toss the sweet potato cubes in 1 tbsp EVOO and scatter around the chicken. Bake for 10 minutes and remove from oven.
- Brush remaining miso paste onto chicken thighs. Scatter beans around the chicken and sweet potato. Bake for a further 15 minutes, or until sweet potato is tender and chicken is cooked through.
- Serve with mint, parsley and lemon zest scattered over the tray bake.
*Can be tweaked to be gluten free: Ensure miso paste is gluten free and use tamari or gluten-free soy sauce instead of soy sauce.
Tip: Leftover baked chicken can be sliced and added to a sandwich made on probiotic-enriched bread or in a whole grain wrap with salad.
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Tips
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Nutrition Per Serving
