Sheet Pan


Serving Size: 4 servings


4 boneless, skinless chicken breasts

1 bunch asparagus, trimmed

3 tablespoons white miso paste

3 tablespoons honey (or maple syrup for a vegan alternative)

2 tablespoons low-sodium soy sauce (or tamari for a gluten-free option)

1 tablespoon sesame oil

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon grated fresh ginger

Sesame seeds and sliced green onions, for garnish (optional)


Preheat your oven to 400°F (200°C).

In a small bowl, whisk together the miso paste, honey, soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger to make the marinade.

Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken and reserve the other half for later. Ensure that the chicken is well coated with the marinade.

Let the chicken marinate in the refrigerator for at least 30 minutes, or up to overnight if you have time.

Arrange the marinated chicken breasts on one side of a lined sheet pan, leaving some space in between.

Toss the trimmed asparagus with the reserved marinade in a separate bowl until well coated.

Place the asparagus on the other side of the sheet pan.

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender, flipping the chicken breasts halfway through.

Remove from the oven and let it cool for a few minutes.

Serve the chicken and asparagus together on a platter. Garnish with sesame seeds and sliced green onions, if desired.

Enjoy this simple and flavorful sheet pan miso honey chicken and asparagus!