Uploaded July 2026 | Updated September 2026, 1 week ago
Lightly charred Brussels sprouts tossed in a creamy miso-parmesan Caesar dressing and topped with buttery seared chicken.
Ingredients
For the Salad:
6 oz chicken breast
2 cups Brussels sprouts, trimmed and halved
2 Tbsp parmesan cheese, finely grated
1 Tbsp butter (for cooking chicken)
Salt & pepper
For the Miso Caesar Dressing:
1 tsp white miso paste
1 Tbsp anchovy paste (or 2 anchovy fillets, mashed)
1 garlic clove, minced
1 Tbsp lemon juice
3 Tbsp olive oil (for dressing)
Macronutrients
(per serving, makes 2)
Protein: 27g
Fat: 30g
Carbs: 10g
Preparation
Preheat oven to 425°F. Toss Brussels sprouts with salt and pepper and spread cut-side down on a baking sheet. Roast 18–22 minutes until tender and lightly charred on the edges. Let cool slightly, then roughly chop or shave for a salad texture.
Season chicken with salt and pepper. Heat butter in a skillet over medium heat and sear chicken 5–6 minutes per side until golden and cooked through. Rest, then slice.
In a bowl, whisk together miso paste, anchovy, garlic, lemon juice, and olive oil until smooth. Stir in parmesan until slightly thickened. Adjust seasoning if needed.
Place roasted Brussels sprouts in a large bowl. Toss with the miso Caesar dressing while still slightly warm so they absorb flavor.
Top salad with sliced warm chicken and an extra sprinkle of parmesan before serving.
Lightly charred Brussels sprouts tossed in a creamy miso-parmesan Caesar dressing and topped with buttery seared chicken.
Ingredients
For the Salad:
6 oz chicken breast
2 cups Brussels sprouts, trimmed and halved
2 Tbsp parmesan cheese, finely grated
1 Tbsp butter (for cooking chicken)
Salt & pepper
For the Miso Caesar Dressing:
1 tsp white miso paste
1 Tbsp anchovy paste (or 2 anchovy fillets, mashed)
1 garlic clove, minced
1 Tbsp lemon juice
3 Tbsp olive oil (for dressing)
Macronutrients
(per serving, makes 2)
Protein: 27g
Fat: 30g
Carbs: 10g
Preparation
Preheat oven to 425°F. Toss Brussels sprouts with salt and pepper and spread cut-side down on a baking sheet. Roast 18–22 minutes until tender and lightly charred on the edges. Let cool slightly, then roughly chop or shave for a salad texture.
Season chicken with salt and pepper. Heat butter in a skillet over medium heat and sear chicken 5–6 minutes per side until golden and cooked through. Rest, then slice.
In a bowl, whisk together miso paste, anchovy, garlic, lemon juice, and olive oil until smooth. Stir in parmesan until slightly thickened. Adjust seasoning if needed.
Place roasted Brussels sprouts in a large bowl. Toss with the miso Caesar dressing while still slightly warm so they absorb flavor.
Top salad with sliced warm chicken and an extra sprinkle of parmesan before serving.
