Name: Caramelized Miso-Honey Chicken with Roasted Sweet Potatoes and Crunchy Seed Brittle
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 2 tbsp white miso paste; 2 tbsp honey; 1 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1 tbsp olive oil; 1/2 tsp freshly cracked black pepper; 2 large sweet potatoes, peeled and cut into thick wedges; 1 tbsp olive oil (for potatoes); 1/2 tsp smoked paprika; Kosher salt, to taste; 1/2 cup mixed seeds (pumpkin, sunflower, sesame); 1 tbsp maple syrup; 1/4 tsp flaky sea salt; Fresh cilantro or mint leaves, for garnish (optional); Zest of 1 lime

Caramelized Miso-Honey Chicken with Roasted Sweet Potatoes and Crunchy Seed Brittle

CookwithNewsletter

This dish brings together the best of sweet-and-savory dessert technique and high-protein dinner satisfaction. Chicken breasts are glazed with a miso-honey marinade that caramelizes beautifully, echoing the sticky, golden edges of your favorite desserts. Roasted sweet potatoes add natural sweetness and velvety texture, while a quick homemade seed brittle delivers crunch and a nutty, toasty finish—just like the best dessert toppings. A hint of lime zest and fresh herbs brighten every bite, making this a midweek meal that feels both indulgent and energizing. Every component is designed for maximum flavor, texture contrast, and visual appeal—just what you need to power through tomorrow.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line two sheet pans with parchment paper.
In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, olive oil, and black pepper to make a marinade. Set aside 1 tablespoon of this marinade for later.
Place chicken breasts in a shallow dish or zip-top bag. Pour the remaining marinade over chicken, turning to coat. Let sit while you prep potatoes.
Toss sweet potato wedges with 1 tbsp olive oil, smoked paprika, and a pinch of kosher salt. Arrange on one of the prepared sheet pans in a single layer.
Roast sweet potatoes for 10 minutes. Meanwhile, start the chicken: heat a large nonstick or cast iron skillet over medium-high. Add a drizzle of olive oil, then add the marinated chicken breasts. Sear for 2-3 minutes per side until golden and caramelized.
Transfer chicken to the second sheet pan. Brush with reserved tablespoon of marinade. Place pan in oven (with sweet potatoes) and roast both for 12-15 minutes, until chicken reaches 165°F internal temp and potatoes are tender with caramelized edges.
While chicken and potatoes roast, make the crunchy seed brittle: line a small plate or baking sheet with parchment. In a nonstick skillet over medium heat, toast mixed seeds for 2-3 minutes until fragrant. Drizzle with maple syrup and cook, stirring, until sticky and golden (about 1 minute). Sprinkle with flaky sea salt, spread onto parchment, and cool until crisp. Break into shards.
To serve, slice chicken and arrange over sweet potatoes. Top with shards of crunchy seed brittle, a sprinkle of lime zest, and fresh herbs if desired.