---
title: Honey Miso Chicken Bulgur Bowls with Kale & Roasted Carrots
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/honey-miso-chicken-bulgur-bowls-63fe377c36a62fe1c506080c
servings: 2
prep_time: 10 minutes
cook_time: 25 minutes
time_required: 35 minutes
difficulty: Medium
allergens: [Soy, Wheat]
tags: [Protein Smart, Calorie Smart, Seasonal, Sodium Smart]
rating: 4.0
rating_count: 1400
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the honey miso sauce, though some found it too thin or wanted more. Consider doubling the sauce for extra flavor.
  - theme: Ease of prep
    text: Simple and quick to make, with some finding it easier than other recipes. Massaging the kale was a new technique for many.
image: "https://images.recipes.furrysalamander.com/honey-miso-chicken-bulgur-bowls.avif"
---
Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce. Trim, peel, and cut @carrots{2%pieces} on a diagonal into ½-inch-thick pieces. Halve, peel, and slice @red onion{1%pieces} into ½-inch-thick wedges; mince one wedge. Remove and discard any large stems from @kale{1%bunch}; chop into bite-size pieces if desired. Add kale and a drizzle of @cooking oil{3%tbsp} to a #large bowl{}; using your hands, massage kale until leaves are tender ~{1%minute}.

Toss carrots and onion wedges on a #baking sheet{} with a large drizzle of cooking oil, @salt{1%tsp}, and @black pepper{1%tsp}. Roast on middle rack until browned and tender ~{20%minutes} to ~{25%minutes}.

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%cups}, 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.

While bulgur cooks, pat @chicken cutlets{4%pieces} dry with paper towels; season all over with @garlic powder{1%tsp}, 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.

While chicken cooks, in a #small bowl{}, combine @miso sauce concentrate{1%tbsp}, @honey{2%tbsp}, 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.

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.