Sheet-Pan Garlic-Miso Chicken with Roasted Broccolini & Red Peppers
This quick and flavorful sheet-pan dinner features tender chicken breasts glazed in a savory garlic-miso sauce, roasted alongside vibrant broccolini and sweet red peppers. It's a naturally gluten-free, weeknight-friendly meal ready in just 30 minutes.
- 4 pieces boneless, skinless chicken breasts
- 12 oz broccolini, trimmed
- 2 medium red bell pepper, sliced
- 2 tbsp white miso paste (gluten-free)
- 1 tbsp gluten-free tamari
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp olive oil
- 1 tbsp honey
- 0.5 tsp black pepper
- 0.5 tsp kosher salt
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Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
🌡️ 425°FIn a small bowl, whisk together miso paste, tamari, garlic, ginger, 2 tablespoons olive oil, and honey to make the sauce.
Place chicken breasts on one side of the sheet pan. Brush with half the miso-garlic sauce.
Toss broccolini and red pepper with remaining 1 tablespoon olive oil, salt, and pepper. Arrange on other side of sheet pan.
Roast for 18 minutes. Remove pan, brush chicken with remaining sauce, and return to oven.
⏱️ 18 minutes 🌡️ 425°FRoast for another 6-8 minutes, until chicken is cooked through (165°F internal temp) and vegetables are tender and slightly charred.
⏱️ 7 minutes 🌡️ 425°FSlice chicken and serve with roasted vegetables. Garnish with extra herbs or sesame seeds if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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