Sheet Pan Sesame Miso Chicken and Sweet Potatoes
Tender chicken with a sauce that's everyone’s favorite - an easy sheet pan-baked dinner!
Servings: 6
Calories: 410kcal
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).
Video
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.
Nutrition
Calories: 410kcal
