Miso-Ginger Chicken

Instructions

1. Prepare the ingredients

   Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve, peel, and thinly slice the onion. In a bowl, combine the ricotta and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

2. Cook the chicken & serve your dish

   In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high. Season the chicken with salt and pepper. Add the seasoned chicken to the pan; cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board; let rest at least 5 minutes.

3. Cook & finish the rice

   Carefully rinse the rice of starch. Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the ssamjang. Cover to keep warm.

4. Roast the broccoli & onion

   Meanwhile, line a sheet pan with foil. Place the broccoli florets and sliced onion on the foil-lined sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and roast 12 to 14 minutes, or until the broccoli is tender when pierced with a fork. Remove from the oven.

5. Customize: STEP 4 (if you chose Pork)

   If you chose pork, follow the same instructions in Step 4, but roast the pork chops for 18-22 minutes, or until the internal temperature reaches 145°F (for medium-rare) or until desired doneness. Once boiling, reduce the heat to low. Cover and cook until the pork reaches your desired internal temperature (145°F for medium-rare). Rest before serving and slice against the grain. Finish with any remaining seasoning mix. Add the cooked pork to the finished rice topped with the cooked onion, garlicky scampi-style zucchini and tomato-chile jam.