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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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Baked Falafel Nuggets with Tomato-Cucumber Salad

Today's Parent | posted Tuesday, Apr 19th, 2016

FALAFEL

Prep: 20 minutes
Total time: 40 minutes

Makes: 4 servings

Ingredients

Falafel

  • 1 540-mL can chickpeas, drained and rinsed
  • 1/4 cup chopped parsley
  • 3 garlic cloves
  • 1 egg
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt, divided
  • 4 tsp olive oil
  • 1/4 cup plain bread crumbs
  • 1/3 cup tahini
  • 1/4 cup water
  • 2 tbsp lemon juice

Salad

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 4 plum tomatoes, diced
  • 1 cucumber, diced
  • 1/2 cup chopped parsley (optional)

Directions

  1. Preheat oven to 400F. Line a large baking sheet with parchment.
  2. Whirl chickpeas with 1/4 cup parsley, garlic, egg, spices and 1/4 tsp salt in a food processor until finely chopped. With motor running, pour 4 tsp oil through the feed tube, scraping down side of bowl, if needed, until mixture starts to come together. Stir in bread crumbs. Scoop mixture and roll into 1-in. balls. Arrange 1 in. apart on prepared baking sheet. Gently press balls into 1/2-in.-thick nuggets.
  3. Bake in centre of oven, flipping halfway through, until firm, about 20 min.
  4. Stir tahini with water, 2 tbsp lemon juice and remaining 1/4 tsp salt in a bowl until smooth.
  5. Whisk 2 tbsp oil with 1 tbsp lemon juice and 1/4 tsp salt in a medium bowl until combined. Add tomatoes, cucumber and 1/2 cup parsley, tossing to coat.
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