Description
This Miso Chicken Traybake is a flavorful and wholesome meal combining tender miso-marinated chicken breast mini fillets with a variety of roasted vegetables including potatoes, parsnips, carrots, and Brussels sprouts. Finished with a rich, umami-packed miso and peanut butter gravy, this dish is both comforting and easy to prepare, perfect for a nutritious weeknight dinner.
Ingredients
Scale
Vegetables and Chicken
- 400g potatoes, thinly sliced
- 400g parsnips, thinly sliced
- 400g carrots, thinly sliced
- 400g Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 2 tsp cumin seeds
- 500g chicken breast mini fillets
- 1 tbsp brown miso paste
- 1 tsp olive oil
- 1 red onion, thinly sliced
Gravy
- 1 tbsp cornflour
- 2 tbsp brown miso paste
- 1 tbsp peanut butter
- 400ml boiling water
- Salt and pepper, to taste
Instructions
- Prepare and Roast Vegetables: Preheat your oven to 200°C (180°C fan/gas mark 6). Place the thinly sliced potatoes, parsnips, carrots, and halved Brussels sprouts into a large baking tray. Add 2 tablespoons of olive oil and 2 teaspoons of cumin seeds, then toss everything together to ensure the vegetables are well coated. Season with salt and pepper to taste. Roast in the oven for 25 minutes.
- Marinate Chicken: While the vegetables begin roasting, place the chicken breast mini fillets in a large bowl. Add 1 tablespoon of brown miso paste and mix thoroughly so the chicken is evenly coated. Cover the bowl and refrigerate to marinate for 25 minutes.
- Add Chicken to Vegetables: After the initial 25 minutes of roasting, remove the baking tray from the oven. Stir the vegetables gently to redistribute them. Nestle the marinated chicken fillets among the vegetables on the tray. Return the tray to the oven and roast for a further 20 to 25 minutes, or until the chicken is fully cooked through.
- Prepare Gravy: While the chicken and vegetables finish roasting, heat 1 teaspoon of olive oil in a pan over medium heat. Add the thinly sliced red onion and fry for 5 to 6 minutes, or until the onion begins to turn golden and soft. In a small bowl, mix 1 tablespoon of cornflour with a few tablespoons of boiling water to make a slurry. Add this slurry to the pan along with 400ml of boiling water, 2 tablespoons of brown miso paste, and 1 tablespoon of peanut butter. Stir well to combine and season with salt and pepper to taste. Bring the mixture to a boil, then reduce to a simmer and cook for 2 to 3 minutes until thickened.
- Serve: Once the chicken and vegetables are roasted and the gravy is ready, drizzle the gravy over the traybaked chicken and vegetables. Serve hot and enjoy your delicious, comforting meal.
Notes
- Use mini chicken breast fillets or cut regular chicken breasts into smaller pieces for quick cooking.
- You can substitute peanut butter with tahini or almond butter if preferred.
- Ensure vegetables are sliced thinly to enable even roasting and cooking in the allotted time.
- The gravy can be adjusted in thickness by varying the amount of cornflour slurry.
- This recipe can be made gluten-free by ensuring the brown miso paste and cornflour are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (Japanese-inspired)
Keywords: miso chicken, traybake, roasted vegetables, miso gravy, easy dinner, healthy chicken recipe
