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 Chicken Tzatziki Bowls 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!
