Miso Chicken with Brown Rice
Need a gluten free, dairy free, and pescatarian main course? Miso Chicken with Brown Rice could be an outstanding recipe to try. This recipe serves 4. One serving contains 301 calories, 12g of protein, and 2g of fat. A mixture of carrot, brown rice, miso, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Combine first 3 ingredients in a small bowl. Rub miso mixture over both sides of chicken breast halves. Wrap each breast half securely in plastic wrap. Arrange the packets in steamer rack; place rack in a Dutch oven. Steam packets, covered, 20 minutes or until done.
Remove packets from steamer; let stand 5 minutes.
Remove chicken from packets, reserving liquid from packets. Dice chicken; set aside. Discard water in pan; wipe pan dry with a paper towel.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
Add egg whites, and cook 2 minutes or until done.
Remove egg whites from skillet; coarsely chop.
Add reserved cooking liquid, chicken, onion, carrot, and fish sauce to Dutch oven, and bring to a boil. Reduce heat to medium; cook 5 minutes or until liquid almost evaporates.
Add rice, mushrooms, parsley, green onions, and soy sauce; cook 3 minutes. Stir in egg whites and spinach.