Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons red or white miso paste
- ¼ cup soy or tamari sauce
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, chopped
- 2 teaspoons honey
- Chili flakes
- 2 tablespoons chopped green onions
- 2 pounds boneless skinless chicken breasts or thighs
- 2 tablespoons extra virgin olive oil
- 3 small sweet potatoes, sliced
- 1 bunch asparagus, ends trimmed
- Salt and black pepper
- One 14oz can coconut milk
- ¾ cup broth or water
- 2 tablespoons ghee or butter
- 2 cups jasmine rice
Instructions
- Preheat the oven to 450° F. Rub a baking sheet with oil.
- In a baking dish, mix the sesame oil, miso paste, tamari/soy sauce, ginger, garlic, honey, chili flakes, and green onions. Add the chicken and toss to fully coat. Sprinkle the chicken with sesame seeds.
- Rub a baking sheet with oil. Add the sweet potatoes and asparagus. Toss with olive oil, salt, and pepper. Add the chicken and bake the chicken and vegetables for 15 to 20 minutes until the chicken is cooked through. Toss and cook another 5 minutes until the chicken and potatoes are crisp. If desired, you can broil the chicken for 1 to 2 minutes to help it caramelize on top.
- Serve the chicken, sweet potatoes, and asparagus over bowls of rice (see recipe in notes).
Coconut Rice: Combine 1 (14 ounce) can of coconut milk, 3/4 cup bone broth or water, and 2 tablespoons ghee or butter in a medium pot. Bring to a low boil. Add 2 cups of jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15 to 20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork. Gerard, T. (2024, March 13). Sheet Pan Sesame Miso Chicken and Coconut Rice. Half-Baked Harvest. https://www.halfbakedharvest.com/sesame-miso-chicken/