Miso Roasted Chicken

On the menu tonight was the miso roasted chicken with spring peas and jasmine rice.



  • 2 boneless, skin-on chicken breasts
  • 1/2 cup Jasmine rice
  • 2 ounces pea tips
  • 3 ounces snow peas
  • 3 ounces sugar snap peas
  • 2 cloves garlic
  • 2 ounces Shiitake mushrooms

Knick Knacks:

  • 2 tablespoons cashews
  • 1 1-inch piece ginger
  • 1/4 cup white miso paste


  • Wash and dry the fresh produce
  • Trim the ends from the snow peas and sugar snap peas
  • Peel and mince the ginger
  • Peel and mince the garlic
  • Trim off and discard the mushroom stems. Slice the caps.
  • Rough chop the cashews


Preheat the oven to 450° F.

In a small bowl, combine the miso paste, 1/3 of the garlic, 1/3 of the ginger and 2 tablespoons of water. Stir thoroughly to combine.

Line a baking pan with foil.

Pat the chicken dry with a paper towel and season both sides with salt and pepper.

Place the chicken on the baking pan skin side up. Spread the miso mixture over the top of each piece of chicken. Roast for 25 minutes or until cooked through.

Veggies! Once the chicken has been roasting for 15 minutes or so it’s time to fix the veggies.

Heat a large nonstick skillet on medium high heat and add 2 tablespoons of olive oil. Add the mushrooms and season with salt and pepper. Cook for 3-5 minutes, stirring occasionally. Once the mushrooms are lightly browned, add the remaining garlic and ginger. Cook, stirring occasionally for a minute or so.

Add the pea tips, snow peas and sugar snap peas. Cook, stirring frequently for 3 minutes or until bright green.


Serve it up! Sprinkle the cashews over the chicken.


We both really liked this meal. The chicken was flavorful and nicely tender and moist. I really enjoyed the pea tips — I’ve never had them before and they remind me of spinach.

Neither of us could finish all of the snap peas. There were a lot of veggies.

About 660 calories per serving. We are really enjoying Blue Apron meal kit service.

Tags: , , ,

Categories: Poultry

6 Comments on “Miso Roasted Chicken”

  1. Jane Kalin
    Sunday, June 28, 2015 at 5:23 am #

    I love how you’re enjoying the service, Mrs. Beans. And I love reading about it. Of course, my picky palate will make a change on today’s episode.. Dark meat pieces will be used rather than the breasteses.
    – I just made myself laugh, Mrs. Beans.
    Can’t stop.

    • Sunday, June 28, 2015 at 3:27 pm #

      I was surprised and pleased with how moist the chicken was…….often it can be dry dry dry.

  2. Sunday, June 28, 2015 at 12:49 pm #

    Mrs. Beans, I had read somewhere that Blue Box sends out all locally sourced ingredients, is this true?

    • Sunday, June 28, 2015 at 3:26 pm #

      I read that too. So far my boxes are coming out of Texas…..which isn’t that far away but I wouldn’t call it locally sourced.

  3. Monday, July 6, 2015 at 10:46 am #

    Okay, what time do you serve dinner? 🙂
    I’ve read about complete meal kits, but not quite sure about them. We cook big, serve big.

    • Monday, July 6, 2015 at 3:27 pm #

      Come on down!

      Heh. Yeah, we cook big and serve big and we end up wasting a lot AND waisting a lot…..I could lose a pound or two…

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