GUT HEALTH MONTH RECIPES
Miso chicken tray bake with white beans and sweet potato
Serves : 4 Preparation time : 15 mins | Cooking time : 25 mins
Ingredients
2 tbsp extra virgin olive oil ( EVOO ) 1 tbsp miso paste 2 tsp salt-reduced soy sauce 1 tbsp lemon juice 4 skinless chicken thigh fillets
500g sweet potato , peeled and cut into 2x2cm cubes
1 x 400g can white beans , drained and rinsed
¼ cup mint leaves ¼ cup parsley leaves Lemon zest
Method
1 . Preheat oven to 200 ° C and line a baking tray with baking paper .
2 . Combine 1 tbsp EVOO , miso , soy sauce and lemon juice in a small mixing bowl . Set aside .
3 . Lay chicken thighs in a single layer on the baking tray . Brush chicken with half of the miso mix . Toss the sweet potato cubes in 1 tbsp EVOO and scatter around the chicken . Bake for 10 minutes and remove from oven .
4 . Brush remaining miso paste onto chicken thighs . Scatter beans around the chicken and sweet potato . Bake for a further 15 minutes , or until sweet potato is tender and chicken is cooked through .
5 . Serve with mint , parsley and lemon zest scattered over the tray bake .
GF *
* Can be tweaked to be gluten free :
Ensure miso paste is gluten free and use tamari instead of soy sauce
The happy gut guide
Infuse | February 2022