Miso Chicken Dinner


Calories: 295

Macros: 28P, 18F, 4C (without rice)


1tbsp olive oil

1 red onion, finely sliced

3 cloves of garlic, finely sliced

half a red chilli finely sliced

1 sprig of rosemary, finely chopped

1 sprig of thyme, finely chopped

1 tsp sumac

1 red pepper, thinly sliced

600g skinless & boneless chicken thighs

1/2 packet of miso soup (I used the Clearspring one), if you prefer to avoid soy then use chicken or vegetable stock

150ml of boiled water

zest of a lemon

juice of half a lemon

2 handfuls of chard, spinach or kale

Fresh parsley to garnish



1. Heat the olive oil in a wide saucepan on a medium heat. Add the onion, garlic, rosemary, thyme, red pepper, sumac, chilli. Sautee until the onions appear translucent.

2. Add the chicken thigh and brown for 2-3 minutes.

3. Add 1/2 a packet of the lemon zest,lemon juice miso soup and 150ml of boiled water. Stir into the pan with a spoon.

4. Allow to simmer on a low heat until the chicken is cooked through. About 5-10 minutes.

5. Finally, add the handfuls of greens and allow to wilt.

6. Remove from heat and serve in a bowl with rice. Garnish with fresh flat leaf parsley.


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