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Sheet Pan Sesame Miso Chicken with Coconut Rice: Miso-marinated chicken baked until glazed in a yummy miso sauce. Then sweet potatoes and asparagus are baked together on a sheet pan. Serve the saucy miso chicken, sweet potatoes, and asparagus together over steamy coconut rice. Such a simple dinner!
It’s only been within the last couple of years that I’ve started using miso in recipes. But my family always loves it when I do! Especially my little sister Asher and my two younger brothers. One of their favorite recipes is my miso chicken katsu ramen. They ask for that recipe all the time.
With nicer (longer) days slowly approaching, I’m moving away from all the cozy soups of the season and into big salads and bowl-style recipes. These are always some of my favorites to create and share!
The sound of miso-baked chicken really excited me, so I decided to create a whole meal around that idea. Coconut rice, chicken, yummy sweet potatoes—yes, please. And then some in-season, springtime asparagus too!
This whole meal reminds me of something my Nonnie would serve guests when they arrived for vacations at her home in Florida. Baked chicken with asparagus and rice was totally up her alley!
The Simple Details
Step 1: mix the miso sauce
This is so easy, but that’s the wonderful thing about miso. It has so much flavor that you don’t need to add much to it.
Mix sesame oil (use toasted sesame oil for even more flavor) with either red or white miso paste. I usually use white miso paste, but I had an open container of red miso in the fridge, and it worked really well! So either or is great!
Now mix in tamari (or your favorite soy sauce), lots of ginger and garlic, a drizzle of honey, chili flakes, and then some green onions. Do this all in the baking dish you want to bake the chicken in. I like to use something a little smaller than a 9×13-inch baking dish.
Add the chicken to the miso sauce, then top the chicken with sesame seeds.
Step 2: the sweet potatoes + asparagus
Working on a baking sheet, toss sliced sweet potatoes with olive oil, salt, and pepper. Do the same with the asparagus.
I like to bake the sweet potatoes and asparagus together on a baking sheet and then the chicken in a separate baking dish. This method cooks the food evenly.
Step 3: the coconut rice
As soon as you put the chicken and vegetables in the oven, start the rice. This is one of my favorite rice recipes.
Mix dry jasmine rice with a can of coconut milk, bone broth, and a couple of tablespoons of ghee or butter. Bring to a boil, stir, then cover and let the rice cook until fluffy. My rice takes about 20 to 25 minutes. Don’t open the pot to check it while cooking!
Step 4: plate everything together
The beauty of this recipe is that each element—the chicken, vegetables, and rice—should be completed around the same time.
Fluff the rice with a fork, then spoon it into a shallow bowl. Place the chicken over the rice, then add the sweet potatoes and asparagus. If there’s some extra miso sauce left in the baking dish, spoon that over the chicken and vegetables.
I usually finish with fresh green onions, or you could use cilantro too.
Everyone in my family has agreed, they could easily eat this once or twice a week. The chicken is tender, and the sauce is everyone’s favorite – spicy, sweet, and tangy.
The rice completes it all!
Looking for other easy dinners? Here are some favorites:
Easy Greek Sheet Pan Chicken and Potatoes
30 Minute Spicy Indian Butter Chicken
Sheet Pan Chicken Gyros with Feta Tzatziki
Sheet Pan Chicken Tzatziki and Sweet Potatoes
Lastly, if you make this Sheet Pan Sesame Miso Chicken with Coconut Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Sesame Miso Chicken and Sweet Potatoes
Servings: 6
Calories Per Serving: 410 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons red or white miso paste
- 1/4 cup tamari/soy 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 sesame seeds
- 2 tablespoons extra virgin olive oil
- 3 small sweet potatoes, sliced
- 1 bunch asparagus, ends trimmed
- salt and black pepper
Instructions
- 1. Preheat the oven to 450° F. 2. In a square 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. Bake 20 minutes, until cooked through. If desired, you can broil the chicken for 1-2 minutes to help it caramelize on top.3. During the same time, rub a baking sheet with oil. Add the sweet potatoes and asparagus. Toss with olive oil, salt, and pepper. Bake 15 minutes, toss and cook another 5 minutes until the potatoes are crisp. 4. Serve the chicken, sweet potatoes, and asparagus over bowls of rice (see recipe in notes).
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 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.
I think your timing is off. My chicken took 28 minutes to cook and the rice needed more liquid. Followed directions exactly so disappointed things were off.
Hi there,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had some issues with the timing. Your chicken may have been thicker than mine which is why it took longer. What kind of rice did you use? Please let me know how I can help! xx
Could you do this in a sous vide? I think I’ll find out tonight!
Hi! I haven’t ever tried that before so I’m not sure! Hope you enjoy! xT
Can you make the coconut rice with brown rice instead of jasmine?
Hey Danielle,
Sure, but the brown rice is going to cook differently, so I would cook according to package directions. I hope you love this recipe! xx
I planned out a week’s worth of meals from your recipes and boy, did I save the best for last! As my husband said, “Knocked it out of the park, Red Sox vs Yankees grand slam bottom of the 9th!”
Chicken was so juicy, the marinade/glaze/sauce had such umami deeper and deeper with every bite. Pro tip was definitely to broil it last few minutes.
Another go-to on a busy evening, thank you.
Ps, directions were clear.
Hey Kaley,
Wow, thank you so much for making so many recipes:) I truly appreciate you sharing them with your family! Love to hear that this was a hit! xx