Miso Maple Chicken with Mashed Sweet Potatoes and Sesame Green Beans

This recipe is a great way to play around with miso, an ingredient that is an ancient staple in Japanese kitchens. Miso is salty, tangy, and savory all on it’s own, and is the perfect ingredient for this rich sauce. This recipe has been a huge hit now for family members and clients! Enjoy!

Makes 2-3 Servings

Prep Time: 15 minutes

Total Cook Time: 30 minutes

Ingredients:

For the Chicken

• 1 lb. boneless skinless chicken thighs

• 1 Tbsp coconut oil

• 4 Tbsp unsalted butter

• 4 Tbsp maple syrup

• 2 Tbsp white miso soy bean paste

• 1 tsp fresh lime juice

• 1 tsp fresh ginger, finely grated

• Sesame Seeds

For the Sweet Potato Mash

• water

• 4 large sweet potatoes, peeled and cut into 2 inch cubes

• 2 Tbsp + 1 tsp kosher salt

• 1/2 c almond milk

• 2 Tbsp maple syrup

For the Green Beans

• 1 12oz bag of green beans, trimmed

• 1 Tbsp coconut oil

• 1/4 tsp kosher salt

• 1/4 tsp sesame oil

Instructions:

1. Fill a large stock pot 1/2 full with water, add 2 Tbsp kosher salt, and bring to a boil. Add cubed sweet potatoes and cook until they are soft, about 10 minutes. They are done when you can easily pierce them with a fork. Drain and put back into the pot. Add almond milk, 2 Tbsp of maple syrup, and remaining tsp of salt and mash to your liking.

2. While potatoes are boiling, heat a large skillet to medium and add 1 Tbsp of coconut oil. When hot, add the green beans and allow them to cook. Stir occasionally until some of the beans have charred, about 20 minutes. Remove from heat and toss with 1/4 tsp kosher salt, and 1/4 tsp sesame oil.

3. Meanwhile, heat a small sauce pan to medium-low. Add butter, miso paste, maple syrup, lime juice, and ginger. Whisk until it becomes a glaze. Keep over low heat through basting process.

4. Heat a large skillet to medium heat and add 1 Tbsp coconut oil. Lightly salt and pepper both sides of the chicken thighs. When pan is hot, add chicken. Brush the exposed side of the chicken with the miso maple glaze. Allow chicken to cook for about 4 minutes and flip. Brush the other side with miso maple glaze, and cook for about 3 minutes. Flip and continue brushing sauce onto the chicken until there is no sauce remaining, about 12 minutes or until the chicken has reached an internal temperature of 165*F.

5. Serve chicken, sweet potato mash, and green beans topped with sesame seeds and fresh lime wedges. Enjoy!

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