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Name: Caramelized Miso-Honey Chicken with Roasted Sweet Potatoes & Yogurt Herb Drizzle
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 1/2 tbsp olive oil, divided; 1 tsp smoked paprika; 1/2 tsp black pepper; 1/2 tsp kosher salt; 1 large sweet potato, peeled and cut into 1-inch cubes; 1/4 cup plain Greek yogurt (2% or whole milk); 2 tbsp chopped fresh cilantro or parsley; 1 tsp lemon zest; 2 tbsp lemon juice; 1 clove garlic, minced; 1/4 cup pomegranate arils (optional, for finish)

Caramelized Miso-Honey Chicken with Roasted Sweet Potatoes & Yogurt Herb Drizzle

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This dish is a midweek celebration of everything you crave in a high-protein dinner—crispy caramelized edges, a pop of gentle sweetness, and a luscious, tangy yogurt drizzle that wakes up your palate. The secret? Miso and honey work their dessert-magic on juicy chicken breasts, creating a lacquered crust that feels indulgent but is shockingly healthy. Roasted sweet potatoes add slow-burning fuel, and a cool yogurt-herb sauce ties it all together. Every bite is a reward, and tomorrow’s energy boost is built right in.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a sheet pan with parchment or foil.
In a small bowl, whisk together miso paste, honey, soy sauce, 1 tbsp olive oil, smoked paprika, and black pepper. Set half aside for glazing.
Pat chicken breasts dry. Rub with half the miso-honey mixture and let sit for 15 minutes (this brief marinade acts as a flavor brine and builds caramelization).
Toss sweet potato cubes with 1/2 tbsp olive oil and a pinch of salt. Spread on one side of the sheet pan. Place chicken on the other side.
Roast for 15 minutes. Remove pan, brush chicken generously with reserved miso-honey glaze, and gently flip sweet potatoes. Return to oven.
Roast 8-10 minutes more, until chicken is deep golden with caramelized edges and internal temp reaches 165°F. Sweet potatoes should be tender and caramelized. Rest chicken 5 minutes before slicing.
Meanwhile, stir Greek yogurt, lemon juice, lemon zest, garlic, and herbs in a small bowl. Season with salt to taste. Thin with 1-2 tsp water if needed for drizzling consistency.
To serve, slice chicken and fan over sweet potatoes. Drizzle with yogurt-herb sauce and scatter pomegranate arils for a burst of color and tart-sweetness.