Miso-Rubbed Roast Chicken with Roasted Bok Choy
4
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
This sheet pan chicken dinner is full of flavor thanks to the high heat of roasting, grated ginger, nutty sesame oil, and miso, a fermented soybean paste traditional in Japanese cuisine. Keep miso paste in the fridge indefinitely and use it in marinades, glazes, salad dressings, and pan sauces. There are white, red, and brown varieties. We’ve called for white, the mildest of the bunch.
Ingredients
Cooking spray
4 spray(s)
White miso
1 tbsp(s)
Low sodium soy sauce
1 tsp(s)
Minced ginger
1 tsp(s)
Garlic
1 clove(s), small
Toasted sesame oil
0.25 tsp(s)
Uncooked bone-in skinless chicken thigh
12 oz, edible part
Baby bok choy
2 head(s)
Table salt
0.125 tsp(s)
Black pepper
0.125 tsp(s)
Unsalted toasted sesame seeds
1 tsp(s)
Uncooked scallions
2 tbsp(s)
Instructions
1
Preheat oven to 425°F. Line rimmed baking sheet with aluminum foil; coat foil with cooking spray.
2
In small bowl, combine miso, soy sauce, ginger, garlic, and sesame oil. Pat chicken dry, and arrange on prepared pan. Rub or brush miso mixture over tops of chicken. Coat chicken with cooking spray.
3
Roast 15 minutes. Add bok choy to pan; coat bok choy with cooking spray and sprinkle with salt and pepper.
4
Roast until chicken is thoroughly cooked and bok choy stems are crisp-tender, about 15 minutes more. Transfer to plates and sprinkle with sesame seeds and scallions.
5
Per serving: 1 piece chicken, 2 halves baby bok choy, ½ tsp sesame seeds, 1 tbsp scallions.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.