Honey Miso Chicken Bulgur Bowls

🥘 Ingredients

• bulgur wheat
  1 c
• carrot
  12 oz
• chicken cutlets
  20 oz
• cooking oil
  2 tbsp
• honey
  4 tsp
• kale
  8 oz
• miso sauce concentrate
  2 unit
• red onion
  2 unit

1. 

   1

   Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Halve, peel, and slice red onion into ½-inch-thick wedges; mince one wedge (two wedges for 4 servings). Remove and discard any large stems from kale chop into bite-size pieces if desired. Add kale and a drizzle of cooking oil to a large bowl; using your hands, massage kale until leaves are tender, ⏱️ 1 minute .

   carrot: 12 oz, red onion: 2 unit, kale: 8 oz, cooking oil: 2 tbsp
2. 

   2

   Toss carrots and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, ⏱️ 20-25 minutes .
3. 

   3

   Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add minced onion; cook, stirring, until softened and translucent, ⏱️ 3-4 minutes . Stir in bulgur wheat , 1 cup water, and ½ tsp salt (2 cups water and 1 tsp salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, ⏱️ 12-15 minutes . Keep covered off heat (you'll finish it in Step 6).

   bulgur wheat: 1 c
4. 

   4

   While bulgur cooks, pat chicken cutlets dry with paper towels; season all over with garlic powder, salt, and pepper. Heat a large drizzle of oil in a large pan over medium heat. Add chicken; cook until browned and cooked through, ⏱️ 6-8 minutes per side. Transfer chicken to a cutting board to rest.

   chicken cutlets: 20 oz
5. 

   5

   While chicken cooks, in a small microwave-safe bowl, combine miso sauce concentrate , honey , 2 TBSP water (4 TBSP for 4 servings), and a pinch of salt. Cover with plastic wrap; microwave until heated through, ⏱️ 30 seconds . Stir honey miso sauce to combine and set aside.

   miso sauce concentrate: 2 unit, honey: 4 tsp
6. 

   6

   Drain any excess water from bulgur if necessary; fluff with a fork. Season with salt and pepper. Add bulgur and roasted veggies to bowl with kale. Toss to combine with season with salt and pepper to taste. Slice chicken crosswise. Divide bulgur-kale mixture between bowls. Top with chicken and drizzle with honey miso sauce. Serve.
7. 7

   _Chicken is fully cooked when internal temperature reaches 165°._