Zesty Lemon Pepper & Miso-Garlic Chicken

• Meanwhile, finely chop garlic. 
• In a small bowl, combine miso paste, garlic, the 
honey, vinegar and water. Set aside.  
Little cooks: Take the lead and help combine the 
ingredients for the marinade! 

• Roughly chop cucumber.
• Grate carrot.
• Thinly slice spring onion. Set aside.
Little cooks: Older kids, help grate the carrot under 
adult supervision!  

• In a large bowl, combine lemon pepper seasoning 
and a drizzle of olive oil. Add chicken thigh, turning 
to coat.
• In a large frying pan with a drizzle of olive oil 
over medium-high heat. Cook chicken, turning 
occasionally, until cooked through, 10-14 minutes 
(cook in batches if your pan is getting crowded).
• In the last 1-2 minutes of cook time, add miso 
mixture, turning chicken to coat. 
TIP: Chicken is cooked through when it’s no longer  
pink inside.

• While the chicken is cooking, in a medium bowl, 
combine gourmet leaf mix, cucumber and carrot. 
Add Japanese-style dressing, then toss to coat.
Little cooks: Take the lead by tossing the salad!