Name: Caramelized Miso-Maple Chicken with Toasted Pecans
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs; 2 tbsp white or yellow miso paste (gluten-free if needed); 1 1/2 tbsp sugar-free maple syrup (or keto-friendly alternative); 2 tbsp olive oil, divided; 1 tbsp apple cider vinegar; 1 tsp smoked paprika; Salt and freshly ground black pepper, to taste; 1/2 cup raw pecans, roughly chopped; 1/2 small red onion, thinly sliced; 1 small fennel bulb, thinly sliced; 2 cups baby arugula or spinach; 1 tbsp fresh lemon juice

Caramelized Miso-Maple Chicken with Toasted Pecans

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Forget bland chicken and boring salads—this weeknight dinner turns meal prep into a delicious, high-protein treat you’ll crave. Inspired by dessert techniques, juicy chicken thighs are coated in a caramelizing miso-maple glaze, then roasted until sticky and rich, with broiled edges that echo your favorite brûlée. Toasted pecans add nutty crunch reminiscent of praline, while a quick sauté of fennel and red onion brings out savory sweetness. Served over peppery greens, every bite delivers contrast: creamy, crispy, umami, sweet, and bright. It’s a dish that rewards your senses and fuels your week—no sugar crash required.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, whisk miso paste, sugar-free maple syrup, 1 tbsp olive oil, apple cider vinegar, smoked paprika, salt, and pepper until smooth.
Pat chicken thighs dry. Rub all over with the miso-maple mixture. Arrange on prepared baking sheet, leaving space between pieces for caramelization.
Roast chicken for 18–22 minutes, or until golden, aromatic, and edges caramelized. Broil for 1–2 minutes at the end for extra browning if desired.
While chicken roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add pecans and toast, stirring constantly, until fragrant and just golden (2–3 minutes). Remove and set aside.
In the same skillet, add onion and fennel. Sauté until slightly softened and caramelized at edges, 3–5 minutes. Season lightly with salt and pepper. Remove from heat and toss with lemon juice.
To serve, arrange arugula or spinach on plates. Top with sautéed onion and fennel, then sliced caramelized chicken. Sprinkle with toasted pecans for crunch and richness.