Oven Baked Miso Chicken Thighs with Broccoli and Edamame
Perfect as an easy sheet pan dinner or as a meal prep, this Oven Baked Miso Chicken Thighs with Broccoli and Edamame is the perfect mix of sweet and savoury.
Servings 2 servings
Equipment
Ingredients
- 1/4 cup white miso paste
- 3 tbsp mirin
- 1 tbsp soy sauce
- 2 tbsp Chinese cooking wine or sake
- 1 tbsp honey
- 6-8 chicken thighs boneless, skinless
- 1 broccoli crown
- 2 cups edamame shells on
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- Combine the miso paste, mirin, soy sauce, Chinese cooking wine, and honey. Marinate the chicken thighs in the mixture for an hour or overnight.
- Heat oven to 425F.
- Lightly toss the broccoli and edamame with olive oil and salt and place onto half of the sheet pan.
- Place the chicken thighs on the other half of the sheet pan. Hold onto the leftover marinade.
- Bake for 10 minutes, flip the chicken thighs, spoon on 1/3 of the leftover marinade onto the thighs. Stir the broccoli and edamame. Bake for another 10 minutes, flip the chicken thighs, spoon on 1/3 of the marinade onto the thighs. And finally flip one last time and bake for 5 minutes with whatever marinade is left.
- Serve when ready or portion out into meal prep containers.
Nutrition
Serving: 2servings