Miso Ginger Chicken Sheet Pan Dinner

• 2 lbs chicken thighs
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 medium onion, chopped
• 1/4 cup miso paste
• 2 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste
• 2 tbsp sesame seeds (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, whisk together miso paste, ginger, soy sauce, honey, garlic, olive oil, and lime juice.
3. 3 Season chicken with salt and pepper. Toss vegetables in a bit of the miso mixture, then spread on a parchment-lined sheet pan.
4. 4 Arrange chicken on top of vegetables and brush with more miso mixture.
5. 5 Roast for 30 minutes, flipping chicken halfway through.
6. 6 Sprinkle with sesame seeds before serving, if desired.

Equipment

• Sheet pan
• Parchment paper
• Baking sheet

Variations

• For a vegan version, substitute chicken with tofu and adjust cooking time.
• Add a splash of sesame oil before serving for extra depth.

Substitutions

• If miso paste is unavailable, use a combination of soy sauce and tahini for a similar flavor.

Pairings

• Steamed jasmine rice
• Asian pear slices for a refreshing side

Nutrition

Tips

• For extra flavor, marinate the chicken in the miso mixture for 30 minutes before roasting.
• Feel free to swap broccoli and bell pepper for your favorite veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best results.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with steamed rice or a simple green salad for a complete meal.

FAQ