Description

Sheet-Pan Miso-Garlic Chicken with Broccoli is a flavorful, easy-to-make meal featuring tender chicken and roasted broccoli, all glazed in a savory miso-garlic sauce. This one-pan dish offers a balanced combination of tastes and textures, with minimal cleanup, making it the perfect weeknight dinner. Healthy, savory, and packed with umami, it’s a meal everyone will love.

Ingredients

For the Miso-Garlic Glaze:

2 tablespoons white miso paste

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

2 cloves garlic, minced

1 teaspoon freshly grated ginger

1 tablespoon sesame oil

For the Chicken and Broccoli:

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

4 cups broccoli florets

1 tablespoon olive oil

Salt and pepper, to taste

Sesame seeds and sliced green onions for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Glaze: In a bowl, whisk together miso paste, soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil until smooth.
Marinate the Chicken: Place the chicken pieces in a resealable plastic bag or bowl. Pour half of the miso-garlic glaze over the chicken, seal or cover, and refrigerate for at least 30 minutes.
Prepare the Broccoli: Preheat your oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and pepper, and spread them on a sheet pan.
Assemble the Dish: Remove the marinated chicken from the refrigerator and arrange it on the same sheet pan as the broccoli.
Bake: Place the sheet pan in the oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender.
Glaze and Serve: Drizzle the remaining miso-garlic glaze over the cooked chicken and broccoli. Garnish with sesame seeds and green onions. Serve warm.

Notes

Vegetarian Option: Replace chicken with firm tofu cubes for a plant-based version.

Additional Veggies: Add bell peppers, carrots, or snap peas for more color and nutrients.

Spicy Option: Add red pepper flakes or diced chili peppers to the glaze for extra heat.

Prep Time: 10 minutes (plus marinating time)
Cook Time: 25 minutes
Category: Dinner, Main Course
Method: Sheet Pan
Cuisine: Asian-Inspired

Nutrition

Calories: Approx. 350 kcal