Prep: <\/strong><\/p>\n Adjust rack to middle position and preheat oven to 450\u00b0F. Wash and dry produce.<\/strong><\/p>\n Trim, peel, and cut carrots<\/strong> on a diagonal into \u00bd-inch-thick pieces. Halve, peel, and slice onion<\/strong> into \u00bd-inch-thick wedges, mince one wedge.<\/p>\n Remove and discard any large stems<\/strong> from kale,<\/strong> chop into bite-size pieces if desired. Add kale<\/strong> and a drizzle of oil<\/strong> to a large bowl, using your hands, massage kale<\/strong> until leaves are tender (similar to how you would knead dough), 1 minute.<\/p>\n Roast veggies: <\/strong><\/p>\n Toss carrots<\/strong> and onion wedges<\/strong> on a baking sheet with a large drizzle of oil, salt,<\/strong> and pepper.<\/strong><\/p>\n Roast on middle rack until browned and tender, 20-25 minutes.<\/p>\n Make bulgur: <\/strong><\/p>\n Meanwhile, heat a drizzle of oil<\/strong> in a small pot over medium-high heat. Add minced onion,<\/strong> cook, stirring, until softened and translucent, 3- to 4-minutes.<\/p>\n Stir in bulgur,<\/strong> 1 cup water,<\/strong> and \u00bd tsp salt.<\/strong> Bring to a boil, then cover and reduce to a low simmer. Cook until water<\/strong> has absorbed, and bulgur<\/strong> is tender, 12-15 minutes.<\/p>\n Keep covered off heat (you\u2019ll finish it in Step 6).<\/p>\n Cook chicken: <\/strong><\/p>\n While bulgur<\/strong> cooks, pat chicken<\/strong> dry with paper towels, season all over with garlic powder, salt,<\/strong> and pepper.<\/strong><\/p>\n Heat a large drizzle of oil<\/strong> in a large pan over medium heat. Add chicken,<\/strong> cook until browned and cooked through, 6- to 8-minutes per side.<\/p>\n Transfer chicken<\/strong> to a cutting board to rest.<\/p>\n Make sauce: <\/strong><\/p>\n While chicken<\/strong> cooks, in a small microwave-safe bowl, combine miso sauce concentrate, honey,<\/strong> 2 TBSP water,<\/strong> and a pinch of salt.<\/strong> Cover with plastic wrap, microwave until heated through, 30 seconds. Stir honey<\/strong> miso sauce<\/strong> to combine and set aside.<\/p>\n Finish & serve: <\/strong><\/p>\n Drain any excess water<\/strong> from bulgur,<\/strong> if necessary, fluff with a fork. Season with salt<\/strong> and pepper.<\/strong> Add bulgur<\/strong> and roasted veggies<\/strong> to bowl with kale.<\/strong> Toss to combine, season with salt<\/strong> and pepper<\/strong> to taste.<\/p>\n Slice chicken<\/strong> crosswise.<\/p>\n Divide bulgur-kale<\/strong> mixture between bowls. Top with chicken<\/strong> and drizzle with honey miso sauce.<\/strong> Serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Kale & Roasted Carrots Yield: 2 Servings A nutritious bowl truly has it all, with bulgur wheat\u2014a 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…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ChickenHoneyMisoBulgurServe.jpg?resize=300%2C171\")
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