Miso Maple Chicken with Roasted Japanese Sweet Potato and Veggies
Miso Maple Chicken with Roasted Japanese Sweet Potato and Veggies
Equipment
- 1 Large sheet pan
Ingredients
For the sheet pan
- 2 lbs Chicken thighs
- 4 Japanese sweet potatoes cut into large cubes
- 1 C Broccoli florets
- 1 C Carrots
- 1 tbsp Olive oil
Miso Maple Sauce
- 3 tbsp Pure maple syrup
- 2 tbsp White miso paste *I buy this at wholefoods it's very good for your gut especially when used in soup or dressings
- 1 tbsp Olive oil
- 1 tbsp Tamari, coconut aminos or low sodium soy sauce
- 2 cloves Garlic, minced
- 1 tsp Fresh grated ginger
- 1 tsp Rice vinegar
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper
- In a small mixing bowl prepare the miso maple sauce
- Add the vegetables to the pan and olive oil. Mix well until they're coated. Make space for the chicken
- Add the chicken to the pan and coat it with the miso maple sauce. Pour any remaining sauce over the veggies and mix. Make sure the potatoes are face down
- Bake for 40-45 minutes until the chicken reaches an internal temp of 165F and the veggies are tender
