Sheet-Pan Miso-Ginger Chicken with Roasted Green Beans & Baby Carrots
This speedy sheet-pan dinner features tender chicken breasts glazed in a savory miso-ginger sauce, roasted alongside crisp green beans and sweet baby carrots for a balanced, flavorful meal. Perfect for busy weeknights, it comes together in under 20 minutes with minimal cleanup.
- 1 lb boneless, skinless chicken breasts
- 2 cups green beans, trimmed
- 2 cups baby carrots
- 2 tbsp white miso paste
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp toasted sesame seeds (optional)
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Instructions
Preheat your oven to 450°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
⏱️ 2 minutes 🌡️ 450°FIn a small bowl, whisk together miso paste, grated ginger, soy sauce, honey, sesame oil, and half the olive oil to make the glaze.
⏱️ 1 minutePat chicken breasts dry and season both sides with salt and black pepper. Place them on one side of the sheet pan.
⏱️ 1 minuteToss green beans and baby carrots with the remaining olive oil and minced garlic, then spread them out on the other side of the sheet pan.
⏱️ 1 minuteBrush the miso-ginger glaze generously over the chicken breasts. Drizzle any leftover glaze over the vegetables.
Roast in the preheated oven for 10-12 minutes, or until chicken reaches 165°F internal temperature and veggies are tender-crisp.
⏱️ 12 minutes 🌡️ 450°FRemove from oven, sprinkle with toasted sesame seeds if desired, and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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