Miso-Honey Chicken with Roasted Sweet Potatoes & Bok Choy

Miso-Honey Chicken

with Roasted Sweet Potatoes & Bok Choy

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This recipe offers a Japanese-inspired spin on the traditional chicken dinner. We’re coating juicy chicken thighs in a sauce of ginger and miso-honey butter­, or softened butter mixed with miso paste, honey and rice vinegar. Spooned over the seared chicken, it adds rich, savory flavor. On the side, an array of roasted seasonal vegetables—sweet potatoes and bok choy tossed with fragrant sesame oil—brings warm, delicious balance.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
fresh
ingredients
Miso-Honey Chicken with Roasted Sweet Potatoes & Bok Choy
Title
time-saving
tips & techniques
Baby Bok Choy
Butter
Ginger
Honey
Rice Vinegar
Sesame Oil
White Miso Paste
How To: Chop Scallions
How To: Mince Garlic
How To: Peel & Mince Ginger
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the butter from the refrigerator to soften. Halve the sweet potatoes lengthwise; cut into 1-inch-thick wedges. Cut off and discard the root end of the scallion; thinly slice the scallion, separating the white bottom and green top. Peel and mince the garlic and ginger. Quarter the bok choy lengthwise.

Roast the sweet potatoes & bok choy:
2 Roast the sweet potatoes & bok choy:

Place the sweet potatoes on a sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, cut sides down, on 1 side of the sheet pan. Roast 10 to 12 minutes, or until slightly tender. Remove from the oven, leaving the oven on. While the sweet potatoes roast, place the bok choy, garlic and white bottom of the scallion in a bowl. Drizzle with oil and season with salt and pepper; toss to coat. Using caution with the hot pan, place the seasoned bok choy, cut sides down, on the other side of the sheet pan. Roast 14 to 16 minutes or until the sweet potatoes are browned and tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

Cook the chicken:
3 Cook the chicken:

While the sweet potatoes roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook, loosely covering the pan with aluminum foil, 12 to 14 minutes, or until the skin is crispy and browned. Flip the chicken and cook, loosely covering the pan with aluminum foil, 8 to 10 minutes, or until cooked through (the juices should run clear).

Make the miso-honey butter:
4 Make the miso-honey butter:

While the chicken cooks, in a small bowl, combine the softened butter, miso paste, vinegar and honey. Using a fork, mash and stir until thoroughly combined; season with salt and pepper to taste.

Finish the chicken:
5 Finish the chicken:

While the sweet potatoes and bok choy roast, to the pan of chicken, add the ginger, miso-honey butter and ¼ cup of water. Cook on medium-high, stirring frequently and spooning the sauce over the chicken, 2 to 3 minutes, or until fragrant. Transfer to a serving dish.

Finish the vegetables & serve your dish:
6 Finish the vegetables & serve your dish:

To the bowl of roasted sweet potatoes and bok choy, add the sesame oil; stir to combine and season with salt and pepper to taste. Transfer to the serving dish of finished chicken. Garnish with the green top of the scallion. Enjoy!

Tips from Home Chefs

Miso-Honey Chicken

Prepare the ingredients:
How To: Chop Scallions
How To: Mince Garlic
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the butter from the refrigerator to soften. Halve the sweet potatoes lengthwise; cut into 1-inch-thick wedges. Cut off and discard the root end of the scallion; thinly slice the scallion, separating the white bottom and green top. Peel and mince the garlic and ginger. Quarter the bok choy lengthwise.

2 Roast the sweet potatoes & bok choy:

Place the sweet potatoes on a sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, cut sides down, on 1 side of the sheet pan. Roast 10 to 12 minutes, or until slightly tender. Remove from the oven, leaving the oven on. While the sweet potatoes roast, place the bok choy, garlic and white bottom of the scallion in a bowl. Drizzle with oil and season with salt and pepper; toss to coat. Using caution with the hot pan, place the seasoned bok choy, cut sides down, on the other side of the sheet pan. Roast 14 to 16 minutes or until the sweet potatoes are browned and tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

Roast the sweet potatoes & bok choy:
Cook the chicken:
3 Cook the chicken:

While the sweet potatoes roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook, loosely covering the pan with aluminum foil, 12 to 14 minutes, or until the skin is crispy and browned. Flip the chicken and cook, loosely covering the pan with aluminum foil, 8 to 10 minutes, or until cooked through (the juices should run clear).

4 Make the miso-honey butter:

While the chicken cooks, in a small bowl, combine the softened butter, miso paste, vinegar and honey. Using a fork, mash and stir until thoroughly combined; season with salt and pepper to taste.

Make the miso-honey butter:
Finish the chicken:
5 Finish the chicken:

While the sweet potatoes and bok choy roast, to the pan of chicken, add the ginger, miso-honey butter and ¼ cup of water. Cook on medium-high, stirring frequently and spooning the sauce over the chicken, 2 to 3 minutes, or until fragrant. Transfer to a serving dish.

6 Finish the vegetables & serve your dish:

To the bowl of roasted sweet potatoes and bok choy, add the sesame oil; stir to combine and season with salt and pepper to taste. Transfer to the serving dish of finished chicken. Garnish with the green top of the scallion. Enjoy!

Finish the vegetables & serve your dish:
Browse Steps
1 of 6