Dinner + Lunch Combo: Hoisin-Ginger Chicken Breasts

with Bok Choy & Miso Pasta + in Asian-Style Noodle Soup

940 cals

30 mins

Description

One order, two meals… no sweat! With our Dinner + Lunch Combo recipe option, you’ve got all the ingredients for an evening meal covered, plus a marvellous mise en place for a midday feast. These chicken breasts can do no wrong, when they’re spiced with sesame seeds, brushed in a mixture of hoisin sauce and fresh ginger, and oven-cooked alongside carrots to ultimate tenderness. Plate them in slices atop still-crisp sautéed bok choy and creamy miso pasta—and a sensuous supper is served. For lunch, the veggies and meat get chopped for a hefty Asian-style chicken noodle soup. ***Lunch cooking time: 10 min. Calories: 590/serving. **Nutritional facts: Total fat: 14 g | Saturated fat: 2 g | Sodium: 1150 mg | Total carb: 70 g | Sugars: 17 g | Protein: 48 g | Fibre: 6 g. *See below for dinner nutritional facts.

Contains:

Milk, Sesame, Soy, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

4 Chicken breasts
200g Carrots
20g Ginger
340g Baby bok choy
30ml Rice vinegar
15g White miso paste
60ml Vegetable demi-glace
60ml Hoisin sauce
340g Angel hair pasta
60ml Heavy cream
18g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Nutrition

Total fat	36g
Saturated Fat	16g
Sodium	1770mg
Total carbs	100g
Sugar	13g
Protein	57g
Fibres	6g

Recipe Instructions

Step 1: Start the carrots & chicken

Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Peel and trim the tops off the carrots; halve lengthwise. On a lined sheet pan, toss with a drizzle of oil and S&P. Pat the chicken dry with paper towel; season with ½ the spices and S&P. Nestle the chicken in between the carrots and roast, 10 to 12 min., until partially cooked.

Step 2: Finish the carrots & chicken

Meanwhile, peel and mince the ginger. In a medium bowl, make the sauce by combining the hoisin, ½ the vinegar, ½ the ginger, 1 tbsp water (double for 4 dinner and lunch portions) and a drizzle of oil. When partially cooked, brush the chicken with ½ the sauce. Roast, 10 to 12 min., until the chicken* is cooked through and the carrots are tender. Transfer the chicken to a cutting board. Set the carrots, ½ the chicken and the remaining sauce aside in the fridge for lunch.

Step 3: Boil the pasta

Meanwhile, add the pasta to the pot of boiling water and boil, 5 to 6 min., until al dente. Reserving 1 cup cooking water (double for 4 dinner portions), drain and toss with a drizzle of oil to prevent sticking. Reserve the pot. Set ⅔ of the pasta aside in a warm spot and the remaining pasta in the fridge for lunch.

Step 4: Sauté the bok choy

Quarter the bok choy. In the reserved pot, heat a generous drizzle of oil on medium-high. Sauté the bok choy, 1 to 2 min., until wilted; season with the remaining spices. Transfer to a bowl. Wipe out and reserve the pot. Set ⅓ of the bok choy aside in the fridge for lunch.

Step 5: Dinner: Combine the pasta & serve

In the reserved pot, heat a drizzle of oil on medium-high. Sauté the remaining ginger, 30 sec. to 1 min., until fragrant. Add the miso, cream, remaining vinegar, reserved cooking water, 2 tbsp butter (double for 4 dinner portions) and S&P. Cook, 2 to 3 min., until slightly thickened. Add the pasta and bok choy; toss well. Divide the pasta between your bowls. Top with the chicken (slice beforehand if desired). Bon appétit!

Step 6: Lunch: Make the soup & serve

In a large pot, combine the demi-glace, reserved sauce and 3 cups water (double for 4 lunch portions); bring to a boil. Cut the reserved chicken, carrots and bok choy into bite-size pieces and add to the pot. Add the reserved pasta and S&P. Cook, 1 to 2 min., until heated through. Divide the soup between your bowls. Bon appétit!