Chicken Topped Peppers with Sweet and Spicy Miso Glaze (FM)
Recipes | January 08, 2016
*Makes 3 Portions (1 portion = 4 topped peppers)
Ingredients
1 lb chicken cutlets
3 green bell peppers
1/2 cup sliced shiitake mushrooms
1 jalapeno grated
1 tbsp grated ginger
2 tbsp white miso seasoning
3 1/2 tsp sake
1/2 tbsp honey
1 tsp soy sauce
salt & pepper
1 tsp extra virgin olive oil
Instructions:
- Preheat oven to 350 F degrees. Cut each pepper into 4 equal quarters and cut the rounded corners so that they sit more flat on the parchment paper lined baking tray. Bake for 30 -35 minutes until lightly charred. Take out of the oven and set aside. (leave the oven on)
- Mix the grated jalapeño, ginger, sake, honey, soy sauce, and miso seasoning in a small bowl.
- Cut the chicken cutlets into the sizes of the peppers, season them with salt and pepper and place them on top of the peppers. Apply a layer of the sauce on top of each chicken with a brush and top with sliced shiitake mushrooms.
- Using the same bowl you just mixed the jalepenos and seasoning in, add 1 tsp of olive oil into the bowl and scrape the leftovers with the brush and glaze each mushroom on top of the chicken.
- Place the tray back into the oven and bake for 15 – 20 minutes until the chicken is cooked through. Serve hot.
Macros Per Portion:
Calories: 217.1
Carbs: 11.2 g
Net Carbs: 8.6 g
Fat: 3.1 g
Protein: 33.4 g
Private Member |
WOOT! I just so happen to have these ingredients!
Private Member |
What can I substitute sake with? I don’t drink alcohol whatsoever… Thank you!
Private Member |
lake tahoe, nv, usa
I really don’t know if it makes a difference or not. Try it without the sake.
Private Member |
salt lake city, utah, united states
I just used water and it turned out GREAT! I loved the recipe, very yummy. Even my husband liked it! 😀