Meal Kit
Grilled Miso-Honey Chicken Skewers
with basil-lemongrass romaine salad
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Sesame, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Miso, with its umami-packed savoriness, is begging for sweetness to balance it out. Honey is a long-time favorite complement to miso, and pairs beautifully on these grilled chicken skewers. Alongside a salad of fresh romaine, Anjou pear, and a lemongrass-basil vinaigrette, this healthy, tasty dish is about to become a long-time favorite of yours.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 1 Anjou Red Pear
- 1 fl. oz. Seasoned Rice Vinegar
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1 fl. oz. Toasted Sesame Oil
- 1 Tbsp. Lemongrass Puree
- ½ fl. oz. Honey
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2 tsp. White Miso Paste
- 2 Basil Sprigs
- 6 Wooden Skewers
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) lPE8j03K
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Calories460
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Carbohydrates28g
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Net Carbs24g
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Fat19g
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Protein41g
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Sodium1190mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Combine miso paste, honey, and sesame oil in a small mixing bowl. Set aside. Core and cut pear into 1/4” dice. Hold romaine head at root end and chop coarsely. Stem and coarsely chop basil. Rinse chicken breasts and pat dry. On a separate cutting board, slice each chicken breast lengthwise into thirds, then halve each piece to create 12 long strips.
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2 Make the Dressing
In a large mixing bowl, whisk together seasoned rice vinegar, lemongrass, 1 Tbsp. olive oil, and basil (reserve a pinch for garnish). Season with a pinch of salt and pepper. Refrigerate until ready to use.
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3 Assemble the Skewers
Thread two chicken pieces onto each skewer and set aside on a plate. Season both sides with 1/2 tsp. salt and a pinch of pepper.
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4 Cook the Skewers
Heat outdoor grill or grill pan over medium heat. Coat grill pan with cooking spray. Add chicken skewers to hot grill and cook until well-charred and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side. Brush each cooked skewer with miso-honey mixture.
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5 Toss the Salad
Place romaine and pear in bowl containing dressing. Toss to combine all ingredients.
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6 Plate the Dish
Place a serving of salad on a plate and top with skewers. Garnish with remaining basil.
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