Miso Chicken Recipe

4 servings


10 minutes

active time

30 minutes

total time


4 chicken breasts (boneless, skinless)

1 cup jasmine rice

6 ounces watercress

4 ounces snow peas

6 ounces sugar snap peas

4 cloves garlic (minced)

4 ounces shiitake mushrooms (caps thinly sliced and stems removed)

4 Tablespoons cashews (chopped)

1 2-inch piece ginger (peeled and minced)

1/2 cup white miso paste


Preheat oven to 475-degrees.

In a small bowl, combine miso paste, ⅓ of the garlic, ⅓ of the ginger and 2 Tablespoons water; stir to thoroughly combine. Line a sheet pan with foil or parchment paper. Pat chicken breasts dry with paper towels; season with salt and pepper. Place on sheet pan and spread miso mixture on the top. Cook 20-22 minutes, or until browned and cooked through to an internal temperature of 165-degrees.

While chicken roasts, in a small pot, bring rice, a big pinch of salt and 1 1/4 cups water to a boil. Once boiling, cover and reduce heat to low. Simmer 15 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff with a fork.

Once chicken has roasted for 10 minutes, in a large pan, heat 2 teaspoons oil over medium-high heat. Add mushrooms and cook, stirring occasionally, 3-5 minutes, or until the mushrooms are lightly browned. Add the remaining garlic and ginger and cook, stirring occasionally, about 1 minute, or until softened and fragrant.

Add watercress, snow peas and sugar snap peas to mushrooms; season with salt and pepper. Cook, stirring frequently, 2-3 minutes, or until bright green.

Divide cooked rice and finished vegetables between four plates. Top with a chicken breast. Garnish with cashews. Enjoy!


Serving Size



665 kcal

Total Fat

22.7 g

Saturated Fat

5.8 g

Unsaturated Fat


Trans Fat



111.4 mg


1403 mg

Total Carbohydrate

63.8 g

Dietary Fiber

7.6 g

Total Sugars

8.7 g


50.3 g

4 servings


10 minutes

active time

30 minutes

total time
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