Name: Caramelized Miso-Honey Chicken with Roasted Sweet Potatoes & Crispy Quinoa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 2 tbsp white miso paste; 2 tbsp honey; 1 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1 tbsp toasted sesame oil (plus more for drizzling); 1 tbsp neutral oil (like avocado or grapeseed); 1 large sweet potato, peeled and cut into 1/2-inch cubes; 1/2 cup dry quinoa, rinsed; 1/2 tsp smoked paprika; 1/4 tsp ground black pepper; 1/2 tsp kosher salt, divided; 1/4 cup chopped scallions (green parts only); 1 tbsp sesame seeds (optional, for garnish); 1 small bunch fresh cilantro, torn (for garnish)

Caramelized Miso-Honey Chicken with Roasted Sweet Potatoes & Crispy Quinoa

CookwithNewsletter

This dish takes your weeknight chicken from basic to brilliant by layering dessert-inspired techniques—think sticky miso-honey caramelization and sweet potato's natural sugars—onto a protein-rich, energizing base. The chicken is seared for deep golden edges, then glazed for a shiny, umami-packed finish. Roasted sweet potatoes bring out their full sweetness, while crispy quinoa adds playful crunch and boosts protein. Scallions, sesame, and cilantro provide a fresh, aromatic lift. It’s healthy comfort with the flavors and textures of a treat—fuel for both body and soul, perfect for powering you through tomorrow.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss sweet potato cubes with 1 tsp neutral oil, smoked paprika, 1/4 tsp salt, and black pepper. Spread in a single layer and roast for 18-22 minutes, tossing once, until caramelized and tender.
Meanwhile, bring 1 cup water and 1/4 tsp salt to a boil in a small saucepan. Add rinsed quinoa, cover, reduce heat, and simmer for 15 minutes. Fluff, spread on a plate, and let cool slightly. When cool, toss quinoa with a drizzle of sesame oil and spread on a parchment-lined baking sheet. Bake alongside sweet potatoes for 8-10 minutes, stirring halfway, until crisp at the edges.
While vegetables cook, whisk together miso paste, honey, soy sauce, rice vinegar, and 1 tbsp sesame oil in a bowl. Pat chicken breasts dry, then coat with half of the miso-honey mixture. Reserve the rest for glazing.
Heat a large nonstick or cast iron skillet over high heat until nearly smoking. Add 1 tbsp neutral oil. Sear chicken breasts (in batches if needed) for 2-3 minutes per side until deep golden and caramelized. Lower heat to medium, brush with remaining miso-honey glaze, and cover. Cook 3-6 more minutes, flipping once, until cooked through (internal temp 165°F). Transfer to a plate to rest 5 minutes.
To serve, slice chicken and arrange over roasted sweet potatoes. Sprinkle with crispy quinoa, scallions, sesame seeds, and cilantro. Drizzle with extra sesame oil if desired. Serve immediately.