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Honey Miso Chicken Bulgur Bowls😊

Honey Miso Chicken Bulgur Bowls😊

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with Kale & Roasted Carrots

Yield: 2 Servings

A nutritious bowl truly has it all, with bulgur wheat—a hearty, fluffy whole grain and longtime staple of Middle Eastern and Mediterranean cuisines. Combined with crunchy tenderized kale for a big dose of greens, oven-roasted sweet red onion and carrots, topped with garlicky pan-seared chicken, and drizzled with a savory-sweet honey-miso sauce.
BULGUR – This hearty whole grain is a nutritional powerhouse.
Cutting carrots diagonally (bias cut) not only looks good but also provides more surface area to caramelize in the oven.
Prep: 10, Cook: 35

  • 6oz carrots
  • ½cup bulgur wheat
  • 1oz miso sauce concentrate
  • 1red onion
  • 4oz kale
  • 10oz chicken cutlets
  • 1tsp garlic powder
  • 2tsp honey
  • salt & pepper
  • 2TBS cooking oil

Prep:

Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and slice onion into ½-inch-thick wedges, mince one wedge.

Remove and discard any large stems from kale, chop into bite-size pieces if desired. Add kale and a drizzle of oil to a large bowl, using your hands, massage kale until leaves are tender (similar to how you would knead dough), 1 minute.

Roast veggies:

Toss carrots and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

Make bulgur:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add minced onion, cook, stirring, until softened and translucent, 3- to 4-minutes.

Stir in bulgur, 1 cup water, and ½ tsp salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed, and bulgur is tender, 12-15 minutes.

Keep covered off heat (you’ll finish it in Step 6).

Cook chicken:

While bulgur cooks, pat chicken dry with paper towels, season all over with garlic powder, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium heat. Add chicken, cook until browned and cooked through, 6- to 8-minutes per side.

Transfer chicken to a cutting board to rest.

Make sauce:

While chicken cooks, in a small microwave-safe bowl, combine miso sauce concentrate, honey, 2 TBSP water, and a pinch of salt. Cover with plastic wrap, microwave until heated through, 30 seconds. Stir honey miso sauce to combine and set aside.

Finish & serve:

Drain any excess water from bulgur, if necessary, fluff with a fork. Season with salt and pepper. Add bulgur and roasted veggies to bowl with kale. Toss to combine, season with salt and pepper to taste.

Slice chicken crosswise.

Divide bulgur-kale mixture between bowls. Top with chicken and drizzle with honey miso sauce. Serve.

Thighs, Honey Balsamic Grilled Chicken

Thighs, Honey Balsamic Grilled Chicken

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Yield: 4 Servings
Delish

We love chicken thighs for how much flavor they bring. Grilling your thighs means even more flavor and we are always down for that. Unless you burn the crap out of them like I usually do. I modified the grill instructions to improve the chances of success.

  • 8bone-in, skin-on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 2TBS butter
  • 2TBS balsamic vinegar
  • ⅓cup honey
  • 3cloves garlic, peeled and crushed
  • Canola oil, for greasing
  • Chopped chives, for garnish
  • Chopped parsley, for garnish
  • Lemon wedges, for garnish

Place the chicken thighs on a large plate and sprinkle with salt and pepper on all sides. Work the seasoning into the chicken. Let sit, in the refrigerator, for at least an hour.

Meanwhile, make the glaze: In a medium saucepan, melt the butter.

Add the vinegar, honey and garlic and stir until the honey has dissolved. Season with salt and pepper. Set near the grill.

Heat a gas grill to high and clean and grease the grates with canola oil.

Turn off one side of gas grill. Add chicken skin side down to the side that is off and grill, flipping often and basting with sauce, until cooked through, 10 minutes per side.

Serve with lemon wedges and garnish with chives and parsley.

Honey Garlic Butter Salmon In Foil

Honey Garlic Butter Salmon In Foil

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Yield: 4 Servings
Cafedelites

Summer 2016: This is similar in concept to “en Papillote” preparations, but the foil is a little easier for most people to use. The honey adds a nice sweetness to complement the garlic. You could use this recipe on the grill or on a campfire.

  • Âźcup butter
  • ⅓cup honey
  • 4large cloves garlic, crushed
  • 2TBS fresh lemon juice (juice of ½ a lemon)
  • 1-2½lb salmon or whole filet (reduce other ingredients by half for 1 lb.)
  • Sea salt, to taste
  • Cracked pepper, to taste (optional)
  • Lemon slices (to serve)
  • 2TBS fresh chopped parsley

Preheat oven to 375°F.

Position a rack in the middle of the oven. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).

In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.

Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.

Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelize the top. Garnish with parsley and serve immediately with lemon slices.