Miso-Butter Chicken with Carrots and Kale

Recipe Courtesy of Blue Apron

  • 10 Ounces Chopped Chicken Breast
  • ½ Cup Cracked Freekeh
  • 4 Carrots
  • 1 Bunch Kale
  • 2 Scallions
  • 2 Tablespoons Butter
  • 2 Tablespoons Sweet White Miso Paste
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Soy Sauce
  1. Wash and dry the fresh produce. Boil a pot of water. Slice scallions, carrots, and kale from stems. In a bowl, combine the miso paste and 2 tablespoons of water. Whisk until smooth.
  2. Add the freekeh to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat & drain thoroughly and return to the pot. Stir in the soy sauce.
  3. Add the carrots and scallions to a pan with 2 Tb. olive oil. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened, and add Kale.
  4. Add 1/4 cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat and stir in the vinegar. Transfer to a bowl. Wipe out the pan.
  5. Heat 2 teaspoons of olive oil on medium-high until hot. Add chicken and cook, stirring occasionally, 3 to 5 minutes, or until lightly browned.
  6. Add the butter and miso-water mixture to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until the butter has melted. Add the cooked vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the chicken is cooked through. 
  7. Divide the cooked freekeh and finished chicken and vegetables between 2 dishes. Garnish with the green tops of the scallions. Enjoy!