Miso-Glazed Chicken with Minted Melon Relish
Made with Organic Apple Cider Vinaigrette

Miso-Glazed Chicken with Minted Melon Relish

Made with Organic Apple Cider Vinaigrette

Miso-Glazed Chicken with Minted Melon Relish

Here’s a recipe using broiled chicken breast and a flavorful mint melon relish. BRIANNAS Organic Apple Cider Vinaigrette dressing lends it a vibrant flavor.

Ingredients:

  • 1 bottle of BRIANNAS Organic Apple Cider Vinaigrette Dressing
  • 2 tablespoons light miso
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 tablespoon soy sauce
  • 4 boneless skinless chicken breasts
  • 2 cups chopped seeded watermelon
  • 2 cups chopped seeded cantaloupe
  • 1 medium cucumber, peeled, seeded and chopped
  • 2 tablespoons julienned fresh mint (plus additional for garnish, if desired)
  • Salt and freshly ground black pepper, as desired

Directions:

  1. To prepare chicken, whisk together 2 tablespoons of BRIANNAS Organic Apple Cider Vinaigrette Dressing (reserve remainder for later use) with miso, mirin, sake and soy sauce until well blended.
  2. Place chicken and miso mixture into a large zip-top plastic storage bag; place in refrigerator and let marinate for several hours or overnight.
  3. Combine watermelon, cantaloupe, cucumber, remaining dressing, mint, salt and pepper, tossing gently to blend. Cover and chill (may be made up to 2 hours ahead).
  4. Line a shallow rimmed baking sheet with foil; spray with nonstick cooking spray, then reserve. Preheat oven broiler.
  5. Remove chicken from marinade, discarding marinade. Broil chicken about 6 inches from heat source for about 12 minutes, or until lightly browned and done, turning chicken halfway through.
  6. Chicken should be tender when pierced with a knife and juices should run clear. Transfer to 4 serving plates along with the prepared relish. Garnish with additional fresh mint, if desired.

COOK TIME: 15 minutes

PREP TIME: 15 minutes

SERVES: 4

Ingredients:

  • 1 bottle of BRIANNAS Organic Apple Cider Vinaigrette Dressing
  • 2 tablespoons light miso
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 tablespoon soy sauce
  • 4 boneless skinless chicken breasts
  • 2 cups chopped seeded watermelon
  • 2 cups chopped seeded cantaloupe
  • 1 medium cucumber, peeled, seeded and chopped
  • 2 tablespoons julienned fresh mint (plus additional for garnish, if desired)
  • Salt and freshly ground black pepper, as desired
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Directions:

  1. To prepare chicken, whisk together 2 tablespoons of BRIANNAS Organic Apple Cider Vinaigrette Dressing (reserve remainder for later use) with miso, mirin, sake and soy sauce until well blended.
  2. Place chicken and miso mixture into a large zip-top plastic storage bag; place in refrigerator and let marinate for several hours or overnight.
  3. Combine watermelon, cantaloupe, cucumber, remaining dressing, mint, salt and pepper, tossing gently to blend. Cover and chill (may be made up to 2 hours ahead).
  4. Line a shallow rimmed baking sheet with foil; spray with nonstick cooking spray, then reserve. Preheat oven broiler.
  5. Remove chicken from marinade, discarding marinade. Broil chicken about 6 inches from heat source for about 12 minutes, or until lightly browned and done, turning chicken halfway through.
  6. Chicken should be tender when pierced with a knife and juices should run clear. Transfer to 4 serving plates along with the prepared relish. Garnish with additional fresh mint, if desired.

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