Careme

Ingredients

• Draper Valley Farms Boneless Skinless Chicken Thighs 1 lb $6.99 (reg) per 1 lb
• Organic Baby Bok Choy 12 oz (about 3–4 small heads), halved lengthwise $3.99 (reg) per 1 lb
• Organic Carrots (bunch) 1/2 bunch (about 6 oz), cut into batons $2.99 (reg)
• Organic Ginger Root 1 Tbsp, finely grated $5.99 (reg) per 1 lb
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 (reg) per 3 ct
• Cooked rice (for serving) 1 cup dry rice (or ~2 1/2 cups cooked)
• White miso paste 2 Tbsp
• Soy sauce 1 1/2 Tbsp
• Honey or brown sugar 1 Tbsp
• Rice vinegar or apple cider vinegar 1 Tbsp
• Neutral oil (canola/avocado) 1 1/2 Tbsp
• Toasted sesame oil (optional) 1 tsp
• Sesame seeds & sliced scallions (optional) for finishing
• Salt & black pepper as needed

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil for easy cleanup.
2. Cook rice (or reheat leftover) so it’s ready when the chicken is done.
3. Pat chicken thighs dry. Season lightly with black pepper and a small pinch of salt (go easy—miso/soy are salty).
4. In a bowl, whisk miso, soy sauce, honey, vinegar, grated ginger, garlic, neutral oil, and (optional) sesame oil until smooth.
5. Toss carrots with 1–2 Tbsp of the glaze (or a drizzle of oil if you prefer less sweet). Spread carrots on the sheet pan first and roast 10 minutes to give them a head start.
6. Remove pan; push carrots to one side. Add chicken thighs and brush generously with glaze. Add bok choy halves cut-side down; brush lightly with glaze or oil.
7. Roast 18–22 minutes, flipping bok choy cut-side up halfway through, until chicken reaches 165°F and carrots are tender.
8. Broil 1–2 minutes to caramelize the glaze (watch closely).
9. Serve chicken and roasted veggies over rice. Sprinkle sesame seeds/scallions if using.