Grilled Miso Chicken + Gochujang Glazed Asparagus

If it hasn’t become obvious, I’m obsessed with using miso paste right now. The salty umami flavor instantly elevates anything you add it too. Miso also has a ton of great health benefits to it.

Because it’s fermented, miso is rich in probiotics which are essential for creating a healthy gut. We know that having a healthy gut is linked too many things such as our immune system and mental health. Additionally, miso is filled with tons of B vitamins which supports the nervous system.

So now that you are sold on miso, here is a delicious way to incorporate it at your next meal. Let the chicken marinade in a miso + coconut aminos mixture for 24 hours so that the chicken really soaks up the flavor. When it comes time to cook it, make sure to completely wipe the chicken of any excess sauce so that it won’t burn when you grill it - I learned this the hard way. Pair this with spicy gochujang glazed asparagus and cauliflower rice and you will have a fantastically satisfying meal. Make extra of the chicken to throw in salads the next day!

Here’s how you make it.

Ingredients:

• 1 lb boneless skinless chicken thighs

• 1 tablespoon avocado oil

• 1/4 cup white miso

• 1/4 cup coconut aminos

• 1 bunch asparagus trimmed and cut into thirds

• 1 tablespoon gochujang

• 1 tablespoon sesame oil

• 1 teaspoon honey

• 1 tablespoon coconut aminos

• 3 cloves garlic minced

• Cauliflower rice to serve

Instructions:

• Mix the miso and 1/4 cup coconut aminos in a bowl until smooth. Toss the chicken in, cover, and refrigerate for 24 hours. When you are ready to cook, wipe off the marinade on the chicken. Heat the avocado oil on a grill pan over medium and cook the chicken for 5 mins each side.

• Bring a pot of water to a boil and add the asparagus for 3-5 minutes. Meanwhile mix remaining ingredients for the glaze. When the asparagus is done, drain and rinse with cold water. Turn the heat low and place the asparagus back into the pot with the glaze and garlic. Toss until evenly coated.

• Serve chicken and asparagus over cauliflower rice and top with sesame seeds, red pepper flakes, and green onion. Enjoy!