Citrus Miso Chicken with Coconut Cauliflower Rice and Roasted Asparagus

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. In a medium bowl, mix the white miso, 1 tablespoon (15 ml) olive oil, lime juice, lime zest, grated ginger, half of the minced garlic, sesame oil, and red pepper flakes until you have a loose paste.

2. 2

   Season the chicken thighs with half of the salt and the black pepper. Add the chicken to the bowl and coat it well with the miso glaze. Let it rest for 10 minutes while you prepare the vegetables.

3. 3

   Place the asparagus on a sheet pan. Toss with the remaining tablespoon of olive oil, a pinch of salt, and a little black pepper. Spread in a single layer.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Add the chicken with its marinade and sear for 2 to 3 minutes per side to lightly caramelize the surface.

5. 5

   Transfer the skillet to the oven, or move the chicken to a sheet pan if your skillet is not oven-safe. Roast at 220°C / 425°F for 12 to 15 minutes, until the chicken is cooked through. Roast the asparagus at the same time for 10 to 12 minutes, until tender but still firm.

6. 6

   Meanwhile, heat a wide skillet over medium heat, using any juices left from the chicken if desired. Add the remaining minced garlic and the white part of the scallions; cook for 30 seconds.

7. 7

   Add the riced cauliflower and sauté for 3 minutes. Stir in the coconut milk and cook for 4 to 5 minutes, stirring often, until the liquid reduces and the cauliflower rice is creamy but not watery.

8. 8

   Add the green part of the scallions, most of the fresh cilantro, and the remaining salt to the cauliflower rice. Mix and adjust seasoning.

9. 9

   Serve a bed of coconut cauliflower rice on each plate. Top with the citrus miso chicken, add the roasted asparagus on the side, and finish with sesame seeds and the remaining fresh cilantro.