Ingredients Jump to Instructions ↓

  1. 4 whole organic chicken breasts

  2. 2 cloves of garlic, chopped Touch of olive oil Salt and pepper (to taste) For the miso sauce:

  3. 2 cups honey

  4. 2 cups apple vinegar

  5. 8 tbs aji amarillo paste

  6. 3 cups miso paste Â

  7. 1/2 cup olive oil For the honey blue cheese sauce:

  8. 1 cup honey

  9. 1 lb blue cheese

  10. 1 1/4 cup apple vinegar For the vegetables: Root vegetables (fresh veggies of the day such as baby carrots, potatoes, etc)

  11. 5 tbs olive oil Salt and pepper (to taste)

  12. 2 tbs pure honey (for glaze)

  13. 2 tbs butter (for glaze)

Instructions Jump to Ingredients ↑

  1. Chicken Breasts: 1. Marinate the chicken breasts with salt, pepper, chopped garlic and touch of olive oil.

  2. Grill them until cooked and golden brown. Miso sauce: 1. In a pot, mix the honey, apple vinegar, aji amarillo paste, miso paste and olive oil until sauce boils. Set aside to cool. Honey blue cheese sauce: 1. Blend the blue cheese, apple vinegar and honey in a blender. Vegetables 1. Season the root vegetables with salt, pepper and olive oil.

  3. Roast them in the oven at 300 degrees F for 20-35 minutes.

  4. Glaze with honey and butter. The smaller the vegetables or vegetable pieces, the faster they will cook. Plating: Top each chicken breast with one tablespoon of honey blue cheese sauce then place on the roasted vegetables. Final touch, add the miso sauce to the chicken.<


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