Chicken and Vegetables

1.5 pounds boneless, skinless chicken thighs or breasts, trimmed
1 head of broccoli, quartered lengthwise
6 ounces button mushrooms, sliced
2 tablespoons extra‑virgin olive oil, divided (1 tablespoon for veggies, 1 tablespoon in glaze)
Pinch of sea salt and black pepper

Miso Glaze

3 tablespoons white miso paste
3 tablespoons water
1 tablespoon extra‑virgin olive oil
1 teaspoon lemon juice
1 to 2 cloves garlic, minced (optional if tolerated)
1/8 teaspoon black pepper

For Serving

Steamed then roasted chopped green cabbage (about 1 cup per person)
1 continental cucumber, chopped into bite-sized pieces for crunch

Method

Preheat the oven to 400 F. Line a large baking sheet with parchment paper.
In a small bowl, whisk together the miso paste, water, olive oil, garlic (if using), and black pepper until smooth. Set aside.
Add the chopped broccoli and sliced mushrooms to the prepared baking sheet. Drizzle with 1 tablespoon olive oil, season lightly with salt and pepper, and toss to coat. Spread into an even layer, leaving space for the chicken.
Pat the chicken dry with paper towels and place the pieces on the baking sheet among the vegetables.
Brush the chicken and vegetables generously with the miso glaze, reserving a little if you’d like extra for serving.
Bake for 15 to 20 minutes, or until the chicken is cooked through (internal temperature 165 F and the vegetables are tender and browned at the edges.
While the tray bakes, steam cabbage until just tender. Add cabbage to oven to crisp for five minutes. Remove all trays from the oven and sprinkle chopped cucumbers throughout the dish.
Serve the chicken and vegetables over the cabbage, drizzling with any pan juices and remaining glaze.

Pro Prep Tips: Keep some boiled eggs aside in the fridge if you feel hungry after your meals. One or two of them will help you feel full until your body adjusts to a new eating pattern. Cut the breakfast slice into individual portions, keeping some aside in the fridge and freezing for quick meals during the week. Precook 2 cups of lentils to add to meals for a week.

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