Description
A quick and flavorful sheet pan recipe featuring miso-glazed chicken thighs with a medley of roasted vegetables for a balanced, one-pan meal.
Ingredients
4 boneless, skinless chicken thighs
1 cup broccoli florets
1 cup cauliflower florets
1 red bell pepper, sliced
1 small red onion, cut into wedges
2 tablespoons white miso paste
1 tablespoon chili garlic sauce
2 tablespoons avocado oil
1 tablespoon soy sauce or tamari
1 clove garlic, minced
1 teaspoon fresh ginger, grated
Salt and pepper to taste
Optional garnish: chopped green onions or sesame seeds
Instructions
Preheat oven to 400°F (200°C).
Whisk miso paste, chili garlic sauce, avocado oil, soy sauce, garlic, and ginger together in a bowl.
Toss chicken thighs in the marinade and let rest for 10 minutes.
Prepare vegetables and spread in a single layer on a sheet pan.
Nestle chicken onto the pan and drizzle remaining marinade over everything.
Roast for 25–30 minutes until chicken reaches 165°F and veggies are golden.
Garnish and serve warm.
Notes
Vegetarian? Swap chicken for cubed tofu and add extra marinade.
Store leftovers in airtight containers for up to 3 days.
Serve with rice or quinoa for a complete meal.
- Prep Time: 12 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Fusion
Nutrition
- Calories: 390
- Fat: 18g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
Keywords: sheet pan chicken, miso glazed chicken, healthy one-pan dinner