Miso-Glazed Eggplant with Chicken Teriyaki

Ingredients

• 1.5 lbs Chicken thighs
• 3 tbsp Chickpea miso
• 3 tbsp Coconut aminos
• 2 large Eggplant
• 2 tbsp Mirin-style rice seasoning
• 1 tbsp Ginger
• 4 stalks Scallions
• 1 lb Baby bok choy
• 2 tbsp Toasted sunflower seeds

Instructions

1. 1

   Whisk chickpea miso, 1 tbsp coconut aminos, and mirin-style seasoning into a glaze.

2. 2

   Score eggplant halves, brush with glaze, and roast at 425°F for 30 minutes.

3. 3

   Sear chicken thighs skin-side down until deeply golden, 10 minutes.

4. 4

   Add ginger, remaining coconut aminos, and a splash of water; simmer and baste until sticky and cooked through.

5. 5

   Sauté baby bok choy in the chicken drippings.

6. 6

   Plate chicken over bok choy with miso eggplant, scallions, and sunflower seeds.