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Miso Butter Chicken Bowl with Red Lentils, Sweet Potatoes and Pickled Onions

Serve this dish with your favorite whole grain and garnish with the pickled red onions.
Course: Main Course
Servings: 4 people
Author: Katy Sparks

Ingredients

  • 2 chicken breasts, cut in 1" chunks

Miso Marinade

  • ½ cup white miso
  • 3 Tbsp softened butter
  • 2 Tbsp rice vinegar
  • 2 Tbsp soy sauce or tamari
  • 1 Tbsp maple syrup

Sweet Potatoes

  • 1 large (or 2 small) sweet potatoes, rinsed and scrubbed but not peeled
  • 1 tsp olive oil, for brushing

Red Lentils

  • 1 cup red lentils
  • 1 Tbsp olive oil
  • 1 clove garlic
  • 1 Tbsp ginger, grated
  • ¼ cup onion, minced
  • 1 tsp cumin seed, ground
  • 1 tsp coriander seed, ground
  • 1 tsp turmeric
  • 1 tsp rosemary, minced
  • 4-6 cherry tomatoes, quartered
  • 4 cups water
  • sea salt and black pepper to taste

Pickled Red Onion

  • ½ red onion, peeled and thinly sliced
  • 3 Tbsp Balsamic vinegar
  • 1 tsp thyme, minced
  • 1 tsp lemon zest, grated
  • 1 tsp sea salt
  • ½ tsp turbinado sugar (optional)

Instructions

Miso Butter Chicken Instructions

  • Combine all ingredients and evenly coat the chicken chunks. Let the chicken marinate in refrigerator for up to 4 hours.
  • Place the chicken on a wire rack over a baking sheet to allow air movement around it. Roast at 350 or 375 for 30 minutes or until chicken is 160 degrees internal temperature.

Sweet Potatoes Instructions

  • Preheat oven to 400.
  • Lightly brush the sweet potato with olive oil and place on a baking sheet. Roast until quite tender- about 40minutes.
  • Cut the sweet potato into quarters or eighths.

Red Lentils Instructions

  • Rinse the red lentils in a sieve.
  • Sauté the garlic, ginger, onion and spices in the olive oil for 2-3 minutes.
  • Add the rosemary, tomatoes, red lentils, and water. Season lightly with salt and pepper.
  • Simmer the lentils until very tender- about 20 minutes. Taste and season more if desired.

Pickled Red Onion Instructions

  • In a non-reactive bowl, combine all the ingredients and allow to age at room temperature for 1 hour before serving.
  • Leftovers will last nicely in the refrigerator for up to 2 weeks.