Miso chicken traybake

Name: Miso chicken traybake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 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; 1 tbsp cornflour; 2 tbsp brown miso paste; 1 tbsp peanut butter

Dr Chintal Patel

Published: January 2, 2024 at 10:23 AM

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr

plus marinating

A star rating of 4.5 out of 5.64 ratingsRate

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"With a flavoursome miso marinade and a topping of gravy, this is packed with umami goodness. I’ve used seasonal vegetables for the traybake base adding lots of variety, colours and fibre. When buying miso, always go for fresh miso found in the fridge section. This fermented paste is a great source of probiotics to support gut health." — Dr Chintal Patel

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Alternatives

Complete the dish

For even cooking, use a large baking tray, approximately 45 x 35cm. Switch the chicken fillets for strips of halloumi or large portobello mushrooms to make it vegetarian.

Ingredients

Nutrition

Units:

MetricUS

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

For the miso gravy

1 tsp olive oil
1 red onion

thinly sliced
1 tbsp cornflour
2 tbsp brown miso paste
1 tbsp peanut butter

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Nutrition: per serving

kcal485
fat15g
saturates3g

low
carbs44g
sugars14g

low
fibre13g
protein37g
salt1.29g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Put the sliced potatoes, parsnips, carrots and sprouts into a large baking tray with the olive oil and cumin seeds, then toss to coat. Season well, then bake for 25 mins.
step 2

Put the mini chicken fillets and miso paste in a large bowl and mix well. Cover and leave to marinate in the fridge for 25 mins. Remove the tray from the oven and stir the vegetables. Nestle the chicken fillets in between the vegetables and put the tray back into the oven for 20-25 mins, until the chicken is cooked through.
step 3

Meanwhile, make the gravy. Heat the oil in a pan over a medium heat. Fry the onion for 5-6 mins until beginning to turn golden. Mix the cornflour with a few tbsp boiling water in a bowl, then pour into the pan with 400ml boiling water, the miso paste and peanut butter. Mix well to incorporate and season to taste with salt and pepper. Bring to the boil, reduce to a simmer and cook for 2-3 mins until thickened. Drizzle the sauce over the roasted chicken and veg to serve.

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A star rating of 4.5 out of 5.64 ratings

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