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Sheet Pan Sesame Miso Chicken with Coconut Rice: Miso-marinated chicken baked until glazed in a yummy miso sauce. Then sweet potatoes and asparagus are baked together on a sheet pan. Serve the saucy miso chicken, sweet potatoes, and asparagus together over steamy coconut rice. Such a simple dinner!
It’s only been within the last couple of years that I’ve started using miso in recipes. But my family always loves it when I do! Especially my little sister Asher and my two younger brothers. One of their favorite recipes is my miso chicken katsu ramen. They ask for that recipe all the time.
With nicer (longer) days slowly approaching, I’m moving away from all the cozy soups of the season and into big salads and bowl-style recipes. These are always some of my favorites to create and share!
The sound of miso-baked chicken really excited me, so I decided to create a whole meal around that idea. Coconut rice, chicken, yummy sweet potatoes—yes, please. And then some in-season, springtime asparagus too!
This whole meal reminds me of something my Nonnie would serve guests when they arrived for vacations at her home in Florida. Baked chicken with asparagus and rice was totally up her alley!
The Simple Details
Step 1: mix the miso sauce
This is so easy, but that’s the wonderful thing about miso. It has so much flavor that you don’t need to add much to it.
Mix sesame oil (use toasted sesame oil for even more flavor) with either red or white miso paste. I usually use white miso paste, but I had an open container of red miso in the fridge, and it worked really well! So either or is great!
Now mix in tamari (or your favorite soy sauce), lots of ginger and garlic, a drizzle of honey, chili flakes, and then some green onions. Do this all in the baking dish you want to bake the chicken in. I like to use something a little smaller than a 9×13-inch baking dish.
Add the chicken to the miso sauce, then top the chicken with sesame seeds.
Step 2: the sweet potatoes + asparagus
Working on a baking sheet, toss sliced sweet potatoes with olive oil, salt, and pepper. Do the same with the asparagus.
I like to bake the sweet potatoes and asparagus together on a baking sheet and then the chicken in a separate baking dish. This method cooks the food evenly.
Step 3: the coconut rice
As soon as you put the chicken and vegetables in the oven, start the rice. This is one of my favorite rice recipes.
Mix dry jasmine rice with a can of coconut milk, bone broth, and a couple of tablespoons of ghee or butter. Bring to a boil, stir, then cover and let the rice cook until fluffy. My rice takes about 20 to 25 minutes. Don’t open the pot to check it while cooking!
Step 4: plate everything together
The beauty of this recipe is that each element—the chicken, vegetables, and rice—should be completed around the same time.
Fluff the rice with a fork, then spoon it into a shallow bowl. Place the chicken over the rice, then add the sweet potatoes and asparagus. If there’s some extra miso sauce left in the baking dish, spoon that over the chicken and vegetables.
I usually finish with fresh green onions, or you could use cilantro too.
Everyone in my family has agreed, they could easily eat this once or twice a week. The chicken is tender, and the sauce is everyone’s favorite – spicy, sweet, and tangy.
The rice completes it all!
Looking for other easy dinners? Here are some favorites:
Easy Greek Sheet Pan Chicken and Potatoes
30 Minute Spicy Indian Butter Chicken
Sheet Pan Chicken Gyros with Feta Tzatziki
Sheet Pan Chicken Tzatziki and Sweet Potatoes
Lastly, if you make this Sheet Pan Sesame Miso Chicken with Coconut Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Sesame Miso Chicken and Sweet Potatoes
Servings: 6
Calories Per Serving: 410 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons red or white miso paste
- 1/4 cup tamari/soy sauce
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, chopped
- 2 teaspoons honey
- chili flakes
- 2 tablespoons chopped green onions
- 2 pounds boneless skinless chicken breasts or thighs
- 2 tablespoons sesame seeds
- 2 tablespoons extra virgin olive oil
- 3 small sweet potatoes, sliced
- 1 bunch asparagus, ends trimmed
- salt and black pepper
Instructions
- 1. Preheat the oven to 450° F. 2. In a square baking dish, mix the sesame oil, miso paste, tamari/soy sauce, ginger, garlic, honey, chili flakes, and green onions. Add the chicken and toss to fully coat. Sprinkle the chicken with sesame seeds. Bake 20 minutes, until cooked through. If desired, you can broil the chicken for 1-2 minutes to help it caramelize on top.3. During the same time, rub a baking sheet with oil. Add the sweet potatoes and asparagus. Toss with olive oil, salt, and pepper. Bake 15 minutes, toss and cook another 5 minutes until the potatoes are crisp. 4. Serve the chicken, sweet potatoes, and asparagus over bowls of rice (see recipe in notes).
Notes
Coconut Rice: Combine 1 (14 ounce) can of coconut milk, 3/4 cup bone broth or water, and 2 tablespoons ghee or butter in a medium pot. Bring to a low boil. Add 2 cups of jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.
This was good. The rice took forever to cook! The hubby liked it so I’m happy.
Hey Melissa,
Wonderful! I am so glad to hear this recipe was enjoyed, thanks for making it! Happy Easter! xT
This was fantastic! My whole family loved it. It was a little salty but balanced well with the rice. I sprinkled our dishes with cilantro 💚
Hey JJ,
Happy Friday! Thanks a lot for trying this recipe and your comment, so glad to hear it was enjoyed! xT
Site won’t let me print the recipe unless I have some sort of stupid Jupiter account! I don’t live in the states. Also won’t attach a link to emails….
☹️
Hi Theresa,
I’m sorry to hear you are having issues. You shouldn’t need any account to print the recipe. We have received some feedback regarding Jupiter and are working to get this fixed. Have a great Friday! xx
Great recipe but my rice wasn’t fully cooked.
Thanks Nicole! Sorry to hear about your rice, was there anything you adjusted in the recipe or anything you need help with? xx
So delicious! OMG 🤤The whole recipe worked perfectly together with all the ingredients and we absolutely loved this dish!
Thanks so much Sonia!! I’m so glad to hear that this dish turned out well for you! Have a great weekend! xT
Another winner!!! We loved this one & we’ll definitely make this again. Only thing I would do different is to give the sweet potatoes a head start & add the asparagus a little later. I like mine a bit crunchier. I cooked thighs (bone in & skin on) as well as chicken tenders (boneless & skinless) & both were outstanding. Thanks Tiegen!
Thanks so much Susan!! I love to hear that this recipe turned out nicely for you, thanks for making it! xT
I think this is my first recipe of yours I have made. Oh my good gosh geez!! We loved it! I used chicken tenders and the cook time was perfect. We only used 1 lb so we cut the sauce in half. I won’t do this next time! The sauce was so good! I also didn’t have green onions on hand, so I used shallots. Totally worked! I trim the ginger and sesame oil back a bit because I don’t like them too strong. The flavor still came thru like crazy (good)! And we served with black rice cooked in BTB veggie concentrate and ended with a pat of butter. I cannot WAIT until we make this again!!
It’s going straight into our favorites cookbook! THANK U! Can’t wait to try more!!
Hey Jen,
Amazing!! Love to hear that this dish turned out well for you, thanks so much for making it! Thanks for your kind message:) xT
I cannot find miso paste anywhere locally! Any suggestions for substitutions or should I just leave it out?
Hey Caroline,
Are you able to order it online? Otherwise, you could use some tahini. Please let me know if you give this recipe a try, I hope you love it! xT
The flavors of the chicken with the coconut rice are perfect. It’s so so so good. Cooked the chicken separately but at the same time as the veggies as instructed. I used 1 cup rice rather than 2 cups and that also worked perfectly. This was super yummy flavor-wise. Thanks Tieghan!
Hey Lexi,
Wonderful!! I’m so glad to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:) xT
Do you use toasted or untoasted sesame oil for this recipe?
Hey Leesa,
For this dish, you are just going to use sesame oil, so not toasted:) Let me know if you have any other questions! xT
I made this last night and I loved it! I cooked it how Teighan suggested, the chicken in a dish and the veggies in a pan. It was easy and so tasty!! Thank you Tieghan for another excellent recipe!!
Hi Amy,
Happy Thursday! Thanks a lot for sharing what worked well for you, I’m so glad to hear this recipe was enjoyed! xx
This was delicious! Loved the flavour! I agree, that some of the directions were lacking a bit of detail, but some common-sense kinda helps. I think for those who just want to jump to the recipe it may be helpful to state whether the breasts remain whole or in chunks but it doesn’t really matter. I put it on two separate sheets/trays, I cut my breasts in chunks, all worked out well. The flavour was phenomenal. So enjoyed eating it! Thanks for the great recipe!
Note: For those who have a thermomix I put 800g water and a can of coconut milk, homemade stock instead of broth and ghee amount mentioned above and cooked for 24 mintues, spd 4, Varoma temp. Came out amazing.
Hey Laurie,
I appreciate you making this dish and your notes! So glad to hear that it turned out well for you! Thanks for sharing what worked well with your rice, I’m sure others will find that handy! xT
I agree with the other comments that some of the things in this recipe are off. I’ve made the coconut rice that uses one cup and it’s been great. However, I used the one included with this recipe and my rice was completely uncooked after following all instructions…so disappointed and hate wasting ruined food.
Hi Elizabeth,
So very sorry to hear this. I am happy to edit this recipe if you want to share the things you felt were incorrect. This rice has more liquid than the recipes with 1 cup of rice. Please let me know how I can help! xT
Confusing and conflicting instructions. Which is correct?
“Cook this simple chicken with sweet potatoes and asparagus baked all on the same sheet pan!”
“I like to bake the sweet potatoes and asparagus together on a baking sheet and then the chicken in a separate baking dish.”
“1. Preheat the oven to 450° F. Rub a baking sheet with oil.”
“2. In a baking dish…Add the chicken”
“3. Rub a baking sheet with oil. Add the sweet potatoes and asparagus. Toss with olive oil, salt, and pepper. Add the chicken and bake”
Hi Elizabeth,
Sorry for any confusion! You are going to cook the chicken in a baking dish in step 2 and then do the sweet potatoes and asparagus on the baking sheet in step 3. I hope this helps! xT
So the opening paragraph, and also step 3, are incorrect. Any chance you could make some updates? It’s frustrating having to sift through the entire comment section every time I’m thinking about making a recipe. And also misleading since this is billed as a sheet pan recipe.
I agree with Alyssa that the recipe needs to be revised. I think in Step 3, the sentence “Add the chicken and bake the chicken and vegetables for 15-20 minutes until the chicken is cooked through” should be revised to say “Bake the chicken and vegetables for 15-20 minutes until the chicken is cooked through”. The “Add the chicken and” should be deleted in Step 3.
Thanks for sharing your feedback Earline, I went back through the recipe and changed the wording as needed. I hope this helps! xx
Thanks for this feedback, Alyssa!! I will edit the wording so it is not so confusing:) Let me know if you give this recipe a try! xT
I’m confused, it says to bake chicken 15-20 minutes. I don’t think it would be done, would it? I thought it takes longer than that to thoroughly cook chicken. Sounds like a good recipe. Just curious about cooking time.
I agree I think the chicken would need longer if it is whole breaststroke or thighs, which the recipe would suggest. If you chopped the chicken into chunks the timings would work
Thanks for sharing your feedback Gill! I didn’t have any issues with cooking the chicken, but if your pieces are super large then you may need to increase the bake time. I hope this helps! xT
Depending on the size of the breasts/thighs, 15-20 minutes could be enough time at 450 for boneless. I just cooked sheet pan boneless chicken breasts/thighs last night and 25 minutes was perfect but my oven was at 425. You can always check with a thermometer to ensure the chicken’s done.
Thanks so much Becky!
Hi Julie,
You are going to also cook another 5 minutes after tossing, so at 450F the chicken should definitely be cooked through. Let me know if you give this recipe a try, I hope you love it! xT
Do you cook the chicken on the sheet pan or in the baking dish? The blog post says to bake separately but the recipe says to add the chicken to the sheet pan.
The baking sheet in step 1 is the same one in step 3. (Typo to include in step 1?)
The chicken goes in a baking DISH is step 2. I had to read it several times.
That is correct! Thanks Sherri!!
Hi Christy,
You are going to cook the chicken in the baking dish in step 2. The sweet potatoes and asparagus will be baked on the sheet pan in step 3. I hope this makes sense! xT
In rereading the story before the actual recipe card, she likes to cook the chicken in the baking dish and the veggies on the baking sheet. I was confused as well. You can cook it all in one pan but she says it cooks more evenly separated.