Yaki Miso

Yaki Miso is a beautifully savory dish that combines grilled vegetables and protein, all enhanced by a rich miso glaze. This Paleo-friendly recipe captures the essence of Japanese flavors while being wholesome and nutritious.

Ingredients

• Eggplant - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Bell pepper - 1 medium, sliced
• Chicken breast - 200 grams, sliced
• Miso paste - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped (for garnish)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Preheat the grill or grill pan over medium heat.
2. In a small bowl, mix the miso paste, coconut aminos, sesame oil, minced garlic, and grated ginger until well combined to create the miso glaze.
3. In a separate bowl, toss the sliced eggplant, zucchini, and bell pepper with olive oil, salt, and pepper to taste.
4. Brush the chicken slices with half of the miso glaze.
5. Place the chicken on the grill and cook for 6-8 minutes on each side, or until fully cooked and no longer pink in the center.
6. While the chicken is grilling, add the mixed vegetables to the grill and cook for about 4-5 minutes on each side until they are tender and have grill marks.
7. Once cooked, remove the chicken and vegetables from the grill.
8. Drizzle the remaining miso glaze over the grilled chicken and vegetables.
9. Serve the dish garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 380
• Protein: 30 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 680 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from the vegetables, promoting overall health.
• High in protein from chicken, supporting muscle repair and growth.

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