Serves: 2

Cook time: 45 minutes

Macros: 540 Cals 51g Protein

• Ingredients: 
• 8 oz Chicken Breast
• 1 cup Arugula
• 1 cup Spinach
• 1 Green Onion
• 2 tbsp Olive Oil
• For Marinade:
• 2 tbsp. White Miso 
• 2 tbsp Mirin
• 2 tbsp. Brown Sugar
• 1 tsp   Sesame oil 
• 1 clove Garlic
• 1 tbsp. Ginger
• For Patties:
• ½ Medium Sweet Potato
• ¼ cup Zucchini 
• ¼ cup Carrot
• ¼ cup Bell Pepper
• ½ cup Onion
• ½ cup of broccoli 
• 2 whole mushrooms
• 2 tbsp All Purpose Flour
• 2 cloves Garlic
• 1 tsp Salt
• 2 tsp Pepper
• 2 Eggs
• Sauce:
• 1 cup Low Fat Greek Yogurt
• 1 tsp Salt
• 1 tbsp Gochujang 
• 1 tsp Sesame Oil
• 1 tbsp. Green Onion
• 1 tsp Brown Sugar
• 1 small clove Garlic
• 1 tbsp. Rice Vinegar

Directions:

Marinade- In a small pan heat the miso, mirin, and brown sugar over low medium heat and mix until combined (2-4mins). Add chopped garlic and ginger and mix until fragrant (2-3mins). Keep an eye on the glaze at all times. Sugar will burn and become bitter if movement stops. After the glaze begins to bubble, take off heat and mix in sesame oil. Set aside to cool. Cut the chicken breast in long thin strips and combine with marinade once cooled. Let marinade for at least 15 minutes. When marinated, cook over medium heat for 4-6 minutes on each side, then raise heat to high for 1-2 minutes to create caramelization and sear on chicken. 

Patties- While the chicken marinades, grate the sweet potato, zucchini, and carrot. In a food processor mince the onion, garlic, mushroom and bell pepper. Combine in a bowl and squeeze any excess water. After removing as much moisture as possible add eggs, flour, salt and pepper. Over medium heat heat 1 tbsp. of oil and place a loosely packed ¼ cup of the veggie mixture into hot pan. Let cook for 6-8 minutes on each side until golden brown and hold their shape. 

Sauce- In a bowl combine yogurt, gochujang, brown sugar, rice vinegar, sesame oil, chopped garlic clove and green onion. Mix until combined. Refrigerate until ready to serve.

Serve on a bed of arugula and spinach.