Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together 0.25 cup white miso paste, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, and 1 tablespoon honey to create the marinade.

3. 3

   Drain 12.5 ounces of canned chicken thoroughly and add the chicken to the miso marinade, tossing gently to ensure all chicken pieces are well coated.

4. 4

   Wash and quarter 2 heads of bok choy, then toss them in a separate bowl with 1 tablespoon of neutral oil until lightly coated.

5. 5

   Arrange the marinated canned chicken and the oiled bok choy in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan.

6. 6

   Roast for 15-20 minutes, or until the chicken is lightly browned and the bok choy is tender-crisp.

7. 7

   Garnish the roasted chicken and bok choy with 1 teaspoon of sesame seeds before serving hot.