Nutrition balance score
Great
Glycemic Index
61
Moderate
Nutrition per recipe
Calories2334.2 kcal (117%)
Total Fat98.9 g (141%)
Carbs143.9 g (55%)
Sugars30.1 g (33%)
Protein213.4 g (427%)
Sodium5310.1 mg (266%)
Fiber18.1 g (65%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2bone-in skin-on chicken breast halves
½ teaspoonsalt
¼ teaspoonground black pepper
1 tablespooncanola oil
3garlic cloves
minced
1 tablespoonfresh ginger
minced
2 cupsunsalted chicken broth
3 tablespoonswhite miso paste
2 tablespoonslower-sodium soy sauce
1 cupcarrots
peeled and cut across into 1/2- inch pieces
1white turnip
medium, peeled and cut into 1/2-inch pieces
6radishes
quartered
¾ cupisraeli couscous
½ cupscallions
cut into 1/2-inch pieces
Instructions
Step 1
Preheat the oven to 375°F.
Step 2
Cut the chicken breasts across in half and season them with the salt and pepper.
Step 3
Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning once, until nicely browned, about 8 minutes; transfer to a plate. (They are not yet cooked through.)
Step 4
Add the garlic and ginger to the ovenproof skillet and cook, stirring, until fragrant, about 1 minute
Step 5
Add the broth, miso paste, and soy sauce, stirring until the miso dissolves. Add the carrots, turnip, and radishes. Cover, bring to a simmer, and cook until the vegetables are slightly tender, about 10 minutes.
Step 6
Stir in the couscous, cover, and cook for 5 minutes.
Step 7
Top with the chicken, cover, and bake until an instant-read thermometer inserted into the center of the largest piece of chicken registers 160°F, 18 to 20 minutes. Sprinkle with the scallions just before serving.
