Ingredients
Scale
- 4 chicken breasts
- 1 lb Brussels sprouts, trimmed and halved
- 1/4 cup white miso
- 1/4 cup maple syrup
- 2 tbsp olive oil
- 1 tsp ground cumin
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: lemon juice or rice vinegar for finishing
Instructions
- Preheat the oven to 425°F.
- Whisk together miso, maple syrup, olive oil, cumin, garlic, salt, and pepper in a bowl.
- Reserve a few tablespoons of marinade for glazing later.
- Trim the Brussels sprouts and pat them dry.
- Toss Brussels sprouts with olive oil, salt, pepper, and some marinade.
- Coat the chicken in the marinade, then arrange chicken and Brussels sprouts on a sheet pan.
- Roast for about 20 minutes, then check for doneness.
- Brush the chicken with reserved marinade and return to the oven for a few minutes.
- Broil for 1 to 3 minutes until caramelized.
- Finish with lemon juice or rice vinegar and serve over rice or polenta.
Notes
For crispy sprouts, ensure they are dry and spread out on the pan. Use thighs for a juicier option if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg