Step 1

• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Halve, peel, and slice onion into 1/2-inch-thick wedges; mince one wedge (two wedges for 4 servings). • Remove and discard any large stems from kale; chop into bite-size pieces if desired. Add kale and a drizzle of oil to a large bowl; using your hands, massage kale until leaves are tender (similar to how you would knead dough), 1 minute.

Step 2

• Toss carrots and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.

Step 3

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add minced onion; cook, stirring, until softened and translucent, 3-4 minutes. • Stir in bulgur, 1 cup water, and 1/2 tsp salt (2 cups water and 1 tsp salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat (you’ll finish it in Step 6).

Step 4

• While bulgur cooks, pat chicken* dry with paper towels; season all over with garlic powder, salt, and pepper. • Heat a large drizzle of oil in a large pan over medium heat. Add chicken; cook until browned and cooked through, 6-8 minutes per side. • Transfer chicken to a cutting board to rest.

Step 5

• While chicken cooks, in a small microwave-safe bowl, combine miso sauce concentrate, honey, 2 TBSP water (4 TBSP for 4 servings), and a pinch of salt. Cover with plastic wrap; microwave until heated through, 30 seconds. Stir honey miso sauce to combine and set aside.

Step 6

• Drain any excess water from bulgur if necessary; fluff with a fork. Season with salt and pepper. Add bulgur and roasted veggies to bowl with kale. Toss to combine; season with salt and pepper to taste. • Slice chicken crosswise. • Divide bulgur-kale mixture between bowls. Top with chicken and drizzle with honey miso sauce. Serve. Chicken is fully cooked when internal temperature reaches 165°.