Cut up one bunch of asparagus, one bell pepper, two carrots, and a ton of shiitake mushrooms. Made a mix of white miso paste (try South River artisan miso - it's in its own league), rice wine vinegar, a little algae oil, and one clove of garlic grated on the microplane. Tossed the veggies with 2/3 of the miso mixture and started roasting at 425 for 12 min. Meanwhile, cubed up 2 chicken breasts and tossed with the remaining miso mixture. After the 12 min, tossed the chicken on top and roasted for 4 more minutes, then switched to broiled for another 4. Serve w cilantro and sriracha.