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Miso-Tomato Chicken Breasts

Sautéed Broccoli & String Peas with Furikake Butter

Cooking time

30 minutes




690 /serving

Butter up the family this week, by injecting Japanese-inspired fun into dinner table favourites. Everyone will melt for butter spiced with mild furikake, a popular condiment of sweet sesame seeds and a whiff of nori. It tops a lush forest of green, with enough florets of broccoli and string peas to get lost in. (Pro tip: adding the garlic later in the sauté process keeps it at its most fragrant.) Miso, sweetened with honey, puts a twist on tomato sauce as a topping for juicy chicken breasts pan-seared to golden.

We will send you:

  • 4 Chicken breasts
  • 200g Sugar snap peas (or snow peas)
  • 3 Garlic cloves
  • 1 Head of broccoli
  • 314g Jasmine rice
  • 30g White miso paste
  • 14g Honey
  • 213ml Tomato sauce (canned)
  • 10g Mild Furikake (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)

Contains: Milk, Sesame, Soy

You will need:

Medium pot
Large high-sided pan
Large pan
3 tbsp Butter
Salt & pepper
Total Fat
17 g
Saturated Fat
7 g
850 mg
Total Carb
83 g
10 g
50 g
6 g
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Cook the rice
In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
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Mise en place
While the rice cooks, cut the broccoli head into bite-size florets; peel and slice the stem into rounds, discarding the bottom inch. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Mince the garlic. Place 2 tbsp butter in a small bowl and leave at room temperature to soften.
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; generously season with S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let the chicken rest for 5 min. before slicing against the grain.
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Sauté the vegetables
While the chicken cooks, in a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the broccoli, stirring occasionally, 4 to 6 min., until beginning to soften. Add the string peas and sauté, stirring frequently, 3 to 4 min., until beginning to brown. Add ⅓ of the garlic and sauté, stirring frequently, 30 sec. to 1 min., until fragrant. Add 2 tbsp water and sauté, stirring occasionally, 1 to 2 min., until the water has evaporated and the vegetables are tender; season with S&P.
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Make the sauce
In the reserved pan, heat 1 tbsp butter on medium. Sauté the remaining garlic, stirring frequently, 30 sec. to 1 min., until fragrant. Add the tomato sauce, miso and honey. Simmer, stirring frequently, 1 to 2 min., until combined.
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Finish & serve
To the bowl of softened butter, add the spices; season with S&P and stir well. Divide the rice between your plates. Top with the vegetables, chicken and sauce. Top the vegetables with the spiced butter. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.