You know what saves time on a busy weeknight? Making a marinade that doubles as a salad dressing base. Broccoli slaw (available in the produce section near the prewashed salad greens) is the ultimate healthy shortcut, and it's a tasty alternative to regular cabbage slaw. Even broccoli haters might have a new favourite!
2 tsp (10 mL) miso paste
2 tsp (10 mL) sesame oil
2 tsp (10 mL) sodium-reduced soy sauce
2 tbsp (30 mL) light-tasting olive oil
2 tbsp (30 mL) unseasoned rice vinegar
3 cups (750 mL) broccoli slaw
1/2 sweet red pepper, thinly sliced
8 oz (227 g) boneless skinless chicken thighs
Whisk olive oil and vinegar into miso mixture. Add broccoli slaw and red pepper; toss to coat. Cover and refrigerate for 1 hour.
Meanwhile, stir reserved miso mixture with chicken to coat; let stand for 10 minutes.
Bake chicken on parchment paper–lined rimmed baking sheet in 400 degrees F (200 degrees C) oven until juices run clear when chicken is pierced, about 20 minutes.
Let chicken cool enough to handle. Slice chicken; serve with slaw.
approx. per serving