You know what saves time on a busy weeknight? Making a marinade that doubles as a salad dressing base. Broccoli slaw (available in the produce section near the prewashed salad greens) is the ultimate healthy shortcut, and it's a tasty alternative to regular cabbage slaw. Even broccoli haters might have a new favourite!
- Portion size 2 servings
- Credits : Canadian Living
- 2 teaspoons miso paste
- 2 teaspoons sesame oil
- 2 teaspoons sodium-reduced soy sauce
- 2 tablespoons light-tasting olive oil
- 2 tablespoons unseasoned rice vinegar
- 3 cups broccoli slaw
- 1/2 sweet red pepper thinly sliced
- 8 oz boneless skinless chicken thighs
MethodIn large bowl, stir together miso, sesame oil and soy sauce until smooth; set aside 2 tsp for marinade.
Whisk olive oil and vinegar into miso mixture. Add broccoli slaw and red pepper; toss to coat. Cover and refrigerate for 1 hour.
Meanwhile, stir reserved miso mixture with chicken to coat; let stand for 10 minutes.
Bake chicken on parchment paper–lined rimmed baking sheet in 400 F (200 C) oven until juices run clear when chicken is pierced, about 20 minutes.
Let chicken cool enough to handle. Slice chicken; serve with slaw.
Nutritional facts Per serving: about
- Fibre 9 g
- Sodium 573 mg
- Sugars 10 g
- Protein 31 g
- Calories 435.0
- Total fat 25 g
- Potassium 291 mg
- Cholesterol 82 mg
- Saturated fat 4 g
- Total carbohydrate 25 g
- Iron 33.0
- Folate 124.0
- Calcium 17.0
- Vitamin A 84.0
- Vitamin C 565.0