Honey Miso Chicken Bulgur Bowls with Kale & Roasted Carrots

🥘 Ingredients

• black pepper
  1 tsp
• bulgur wheat
  1 c
• carrots
  2 pieces
• chicken cutlets
  4 pieces
• cooking oil
  3 tbsp
• garlic powder
  1 tsp
• honey
  2 tbsp
• kale
  1 bunch
• miso sauce concentrate
  1 tbsp
• red onion
  1 pieces
• salt
  1 tsp

🍳 Cookware

• large bowl
• baking sheet
• small pot
• large pan
• small bowl
• serving bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and slice red onion into ½-inch-thick wedges; mince one wedge. 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 .

   carrots: 2 pieces, red onion: 1 pieces, kale: 1 bunch, cooking oil: 3 tbsp
2. 

   2

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

   salt: 1 tsp, black pepper: 1 tsp
3. 

   3

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

   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 cooking oil in a large pan over medium heat. Add chicken; cook until browned and cooked through ⏱️ 6 minutes per side. Transfer chicken to a cutting board to rest.

   chicken cutlets: 4 pieces, garlic powder: 1 tsp
5. 

   5

   While chicken cooks, in a small bowl , combine miso sauce concentrate , honey , 2 tbsp water, 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: 1 tbsp, honey: 2 tbsp
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 a serving bowl with kale. Toss to combine; 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.