Chef Jeremy's Ginger Miso Chicken and Veggies

Ginger Miso Chicken and Veggies

1lb       Chicken Breast

16oz    Fresh Green Beans

1 ea     Large Sweet Potato

2 Tbsp White Miso

2 Tbsp Soy Sauce or Coconut Aminos

2 Tbsp Rice Vinegar

1 Tbsp Honey

1 Tbsp Sesame Oil

2 tsp    Ground Ginger

1 tsp    Garlic Powder

1. Preheat oven to 425 then start by peeling and dicing the Sweet Potato into 1 inch cubes and add to a large bowl.
2. Dice the Chicken into the same size cubes as the Sweet Potato and add to the bowl.
3. In a separate bowl, whisk together Miso, Soy Sauce, Vinegar, Honey, Sesame Oil, Ginger, and Garlic until everything is incorporated and smooth.
4. Toss the Chicken and Sweet Potatoes in the sauce, then strain off any excess sauce and set aside for later.
5. Line a sheet pan with aluminum foil, then add the marinated Chicken and Sweet Potatoes to the pan and bake for 15 minutes.
6. While those are cooking, toss the Green Beans in the leftover marinade and let them soak for the remainder of the 15 minutes, then strain and discard the sauce.
7. After the 15 minutes are up, stir the Chicken and Sweet Potatoes around and add the Green Beans to the pan and bake for 10-15 more minutes.
8. Remove from oven and divide the meal into 3 equal portions and enjoy!
9. You can also substitute Tofu for the Chicken if you want a meatless meal with just as much protein!