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Sheet Pan Soy-Miso Chicken Thighs
with Broccoli, Sweet Potatoes & Sesame Dressing
30 min
Spicy, nutty chili crisp and sesame oil coat sweet potatoes and broccoli, which roasts alongside soy-miso chicken. Every bite is coated with our creamy sesame dressing for an abundance of Asian flavors.
$12.29/serving
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Details
Spicy, nutty chili crisp and sesame oil coat sweet potatoes and broccoli, which roasts alongside soy-miso chicken. Every bite is coated with our creamy sesame dressing for an abundance of Asian flavors.
Nutrition
560 Cal/serving
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Always On The Menu
600 Calories Or Less
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Ingredients
12 oz
Boneless, Skinless Chicken Thighs
10 oz
Cooked Sweet Potatoes (seasoned with garlic & onion)
8 oz
Broccoli Florets
1 tbsp
Sesame Oil
3 tbsp
Soy-Miso Sauce
3 tbsp
Sesame Dressing
4 tsp
Chili Crisp Seasoning
Note: Measurements are for 2 serving recipes.
Instructions
1 OF 2
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 broccoli 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.
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 broccoli 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 18 to 22 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
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
Sheet Pan Soy-Miso Chicken Thighs
with Chicken Thighs
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