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Miso-Honey Chicken and Asparagus


For the chicken:

  • 4 boneless, skinless chicken breasts

  • 3 tablespoons white miso paste

  • 2 tablespoons honey

  • 2 tablespoons soy sauce

  • 2 cloves garlic, minced

  • 1 tablespoon grated ginger

  • 1 tablespoon sesame oil

  • Salt and pepper to taste

For the asparagus:

  • 1 bunch asparagus, tough ends trimmed

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  1. Preheat your oven to 400°F (200°C).

  2. In a small bowl, whisk together the miso paste, honey, soy sauce, minced garlic, grated ginger, and sesame oil until well combined.

  3. Place the chicken breasts in a baking dish or a large resealable plastic bag. Pour the miso-honey marinade over the chicken, making sure each breast is well coated. Marinate in the refrigerator for at least 30 minutes, or up to overnight for best flavor.

  4. While the chicken is marinating, prepare the asparagus. Place the trimmed asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.

  5. Once the chicken has finished marinating, remove it from the refrigerator. Arrange the chicken breasts in the baking dish alongside the asparagus.

  6. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender, turning the chicken and stirring the asparagus halfway through cooking.

  7. Once the chicken is cooked through, remove it from the oven and let it rest for a few minutes before serving.

  8. Serve the miso-honey chicken alongside the roasted asparagus. You can garnish with sesame seeds or chopped green onions if desired. Enjoy your delicious meal!



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