Miso Orange Glazed Chicken with Carrots & Leeks

You know those winter days where you want to eat a big hearty bowl of something delicious but for it to still be healthy so you don’t hate yourself afterwards? Well this dish is pretty perfect for that. Simple to make yet so filling and satisfying. The salty, savoury taste of miso mixed with the citrus from the orange & the herby tarragon makes for a pretty unique flavour combination.

I would’ve preferred to use thighs but my butcher was all out so I used breasts instead. Still turned out great but I’d recommend making it with chicken thighs if you can. You can throw it together on a weeknight without too much fuss & have leftovers for lunch the next day!


Miso Orange Glazed Chicken with Carrots & Leeks
(adapted from Clean Eating Magazine)
[Serves 4]

Olive oil cooking spray
4 large carrots, peeled, quartered lengthwise and cut into 1⁄2-inch pieces
2 large leeks, white and green parts, quartered lengthwise and sliced 1⁄2-inch thick
2 tbsp olive oil
4 garlic cloves, minced
2 tsp ground ginger
1 tsp dried thyme
Fresh ground black pepper, to taste
Sea salt, to taste
2 lb bone-in chicken, skin removed (8 chicken thighs or 4 chicken breasts cut in half)
1/2 cup chicken or vegetable broth
Juice of 1 large orange
2 tbsp white miso
1 tbsp raw honey
1 tbsp Sriracha (or other hot sauce)
2 tbsp chopped fresh tarragon leaves

1. Preheat oven to 425°F and mist a roasting pan with cooking spray
2. In a large bowl, add carrots, leeks and half of each of the following: oil, garlic, ginger, thyme, pepper and salt. Toss to coat.
3. Spread in a single layer on prepared pan
4. To same bowl, add chicken and remaining half of oil, garlic, ginger, thyme, pepper and salt
5. Mix and place chicken over vegetables
6. Add broth evenly over entire chicken & vegetables
7. Roast on center oven rack for 20 minutes
8. Turn chicken and gently stir vegetables and cook for another 10-15 minutes
9. Meanwhile, in a small bowl, combine orange juice, miso, honey, Sriracha and tarragon
10. Pour over cooked chicken and vegetables and cook for another 2-3 minutes


Calories: 346, Total Fat: 13.5g, Sat. Fat 3g, Carbs: 26g, Fiber: 4g, Sugars: 13.5g, Protein: 29g, Sodium: 584mg, Cholesterol: 128mg


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