Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons white miso paste
  • 1 tablespoon honey
  • 2 cloves garlic (crushed)
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds chicken thighs (boneless, skinless)
  • 1 3/4 pounds sweet potatoes (peeled and spiralized)
  • 2 green onions (thinly sliced)
  • 1 1/2 cups edamame (frozen, thawed)
  • 1 cup Thai basil leaves
  • 1 cup cilantro leaves
  • 1/2 cup cashews (toasted, chopped)
  • lime wedges (to serve)
  • 1/2 cup coconut cream
  • 2 tablespoons white miso paste
  • 1 tablespoon lime juice
  • 2 tablespoons water
  • 1 teaspoon honey

Instruction

  • Preheat broiler to high.  Combine the miso, honey, garlic and half the oil in a large bowl.  Add the chicken and toss to coat.  Let marinate for 20 minutes. 
  • Combine the coconut miso dressing ingredients in a mason jar and shake to combine (or combine in a small bowl and whisk.)
  • Line an oven tray with foil.  Place the chicken on it and broil for 4-5 minutes per side or until cooked through.  Set aside. 
  • Turn oven to 350.  Divide the sweet potatoes between two trays and toss with the remaining olive oil.  Roast for 4-5 minutes or until just softened.  Place the sweet potatoes, onions and edamame in a large bowl and toss to combine.  Slice the chicken.  Divide the sweet potato mixture between 4 plates and top with the basil, cilantro, cashews, and miso dressing.  Serve with lime wedges.