Miso Glazed Chicken with Broccoli

Sheet pan chicken thighs lacquered in a savoury miso maple glaze, with crispy-edged broccoli alongside.

Serves 4 Prep 10 min Cook 22 min Meal Dinner

Why it fits: Miso, a fermented soybean paste, does the seasoning in place of a sugary bottled sauce, broccoli adds fibre, and the maple works out to under a teaspoon per serving.

Ingredients

1 1/2 lb (680 g) boneless skinless chicken thighs
2 tbsp white miso paste
1 tbsp maple syrup
1 tbsp rice vinegar
1 tsp grated fresh ginger
5 cups broccoli florets
2 tbsp olive oil, divided
2 green onions, sliced
1 tsp sesame seeds

Method

Heat the oven to 425 F (220 C). Whisk the miso, maple syrup, vinegar, ginger and 1 tbsp of the olive oil.
Toss the chicken in the glaze and arrange on one side of a sheet pan.
Toss the broccoli with the remaining oil and spread it over the other side.
Roast 20 to 22 minutes until the chicken reaches 165 F (74 C) and the broccoli is browned at the edges.
Scatter with green onions and sesame seeds before serving.

Swaps and notes: The glaze is just as good on salmon or tofu.