Name: Caramelized Miso-Honey Chicken with Roasted Sweet Potato Crunch
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 soy sauce; 1 tbsp rice vinegar; 1 tbsp olive oil; 1 large sweet potato, peeled and cut into 1/2-inch cubes; 1/2 cup pecans, roughly chopped; 1/4 cup unsweetened coconut flakes; 1/2 tsp smoked paprika; 1/2 tsp kosher salt, divided; 1/4 tsp black pepper; 1/2 tsp chili flakes (optional); Zest of 1 lemon; 2 tbsp fresh parsley, chopped

Caramelized Miso-Honey Chicken with Roasted Sweet Potato Crunch

CookwithNewsletter

This isn't just another chicken dinner—it's a flavor-forward, protein-packed celebration where dessert-inspired techniques create weeknight magic. Golden, caramelized chicken gets its rich umami and sweet depth from a miso-honey glaze, while sweet potatoes roast to crispy perfection with coconut and pecans, echoing the best of dessert's crunchy, toasty edges. Every bite delivers a hit of salty, sweet, and savory, layered with a zesty fresh finish. It's indulgence that powers you up for tomorrow, and reward enough for today.

Ingredients

Instructions

Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper.
In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, and olive oil until smooth. Set aside half of the mixture for glazing.
Pat chicken breasts dry and season both sides with 1/4 tsp salt and pepper. Place on one side of the prepared baking sheet.
In a mixing bowl, toss sweet potato cubes with smoked paprika, 1/4 tsp salt, and olive oil until coated. Spread sweet potatoes on the other side of the baking sheet, leaving room between pieces for crisping.
Roast for 10 minutes. Remove sheet from oven. Brush the tops of chicken breasts with half the reserved miso-honey glaze. Flip sweet potatoes and scatter pecans and coconut flakes over them for the last 15 minutes of roasting.
Return to oven and roast for another 12-15 minutes, until chicken is caramelized and cooked through (internal temp 165°F) and sweet potatoes are golden and crisp at the edges.
Brush chicken with remaining miso-honey glaze and sprinkle with lemon zest and chili flakes (if using).
Rest chicken for 3 minutes. Slice and serve atop sweet potatoes, garnished with parsley.