Sheet Pan Asian Glazed Chicken Thighs
with Cauliflower, Sweet Potatoes & Sesame Dressing
with Boneless, Skinless Chicken Thighs
Active:
5m
Total:
30m
Spicy, nutty chili crisp and sesame oil coat sweet potatoes and cauliflower, which roast alongside soy-miso chicken. Every bite is coated with a creamy sesame dressing.
Details
Spicy, nutty chili crisp and sesame oil coat sweet potatoes and cauliflower, which roast alongside soy-miso chicken. Every bite is coated with a creamy sesame dressing.
Nutrition per serving
39g Protein / 7g Fiber / 590 Calories
Ingredients
12 oz
Boneless, Skinless Chicken Thighs
8 oz
Cauliflower Florets
1 tbsp
Sesame Oil
3 tbsp
Soy-Miso Sauce
3 tbsp
Sesame Dressing
4 tsp
Chili Crisp Seasoning
12 oz
Diced Sweet Potato
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the chicken & vegetables
Preheat the oven to 450°F. Wash and dry the fresh produce. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Transfer the cauliflower and sweet potatoes to the sheet pan(s). Drizzle with the sesame oil and season with salt, pepper, and a pinch of the chili crisp; toss to coat. Arrange in an even layer on one side of the sheet pan(s). Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place on the other side of the sheet pan(s); drizzle with olive oil and evenly top with the soy-miso sauce.
step 2
Roast & serve your dish
Roast 20 to 24 minutes, or until the vegetables are browned and tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Serve the roasted chicken and vegetables topped with the sesame dressing and as much of the remaining chili crisp as you'd like, depending on how spicy you'd like the dish to be. Enjoy!
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
Instructions
step 1
Prepare the chicken & vegetables
Preheat the oven to 450°F. Wash and dry the fresh produce. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Transfer the cauliflower and sweet potatoes to the sheet pan(s). Drizzle with the sesame oil and season with salt, pepper, and a pinch of the chili crisp; toss to coat. Arrange in an even layer on one side of the sheet pan(s). Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place on the other side of the sheet pan(s); drizzle with olive oil and evenly top with the soy-miso sauce.
step 2
Roast & serve your dish
Roast 20 to 24 minutes, or until the vegetables are browned and tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Serve the roasted chicken and vegetables topped with the sesame dressing and as much of the remaining chili crisp as you'd like, depending on how spicy you'd like the dish to be. Enjoy!
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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