This is my first recipe post – so please bear with me as I learn how to do this better!
The year before Booth, while living in Atlanta, I started a meal prep company called Meals by Mo. I focused on making healthy easy meals and they were a big hit! By popular demand, I’m going to try out sharing some of my recipes!
One of my biggest qualms when hunting for recipes is seeing a recipe for one piece of the meal and not the entire meal. So, I will do my best to provide recipes for what I would define as a full meal – at least a meat with a veggie and starch accompaniment option. Mind you, I am not the best follower of directions, so I tend to use recipes as guides.
My newest obsession as of late has been whole roasted chickens. When done well, they are incredibly flavorful and delicious – nevertheless easy to cook. And, I love Asian flavors and cuisine- so this is what we’re making:
Miso Soy Glazed Chicken with Braised Cabbage, Sautéed Mushrooms and Rice
- Whole Chicken (you can sub in chicken thighs / legs for smaller portion)
- Soy Sauce (Low Sodium Preferably or Liquid Amino Acids) – 1/4 Cup
- Miso Paste – 1/2 Cup
- Whole Cabbage – 1 head
- Pack of Mushrooms (Portobello or White)
- Rice of your choice
If you want to get a lil’ fancy
- Green Onion
- 1 Onion
- 1 Orange / Clementine
- Set Oven to 425 degrees F
- Line Pan with Tin Foil and grease with oil
- Core and Cut Cabbage in large circles
- Place on Pan
- Mix Soy Sauce and Miso Paste until Combined – set aside quarter of a cup for mushrooms
- Season chicken with olive oil and pepper inside and out
- Place on top of cabbage and baste with sauce (start with chicken upside down – will be easier to turn over)
- Stuff Chicken with aromatics if you desire
- Put chicken in oven (20m for each pound)
- Baste and turn half way through cooking
- Saute cut mushrooms in leftover sauce near end of chicken cooking
- Serve Chicken with cabbage, mushrooms and rice!
Don’t eat the center
Cut Out The Center (Don’t Stab Yourself)
Cut Cabbage down the middle into circles
Line and grease pan (less clean up)
Season with salt, pepper, olive oil
Season chicken with olive oil and pepper. Paint glaze on top.
The glaze is salty, you do not need added salt.
IF you wanna get fancy – stuff with aromatics. I used a clementine cut in half, half an onion, green onion
Put chicken in oven at 420 degrees. Cook 20 min for each pound that the chicken weighs. Baste halfway through and rotate. If it starts to burn, lower your rack.
Hello beautiful chicken!
Make your rice and sauté your mushrooms with the leftover sauce – Voila!
- Chopped Chicken over Salad
- Quick Lo Mein with Chicken and Soy Sauce / Liquid Aminos with any leftover veggies