Miso-Honey Glazed Chicken
with Spicy Roasted Veggie Jumble & Sesame Seeds
- Sesame
- Soy
- Milk
Sweet honey and salty-savory miso make a delicious glaze for juicy chicken cutlets! So delicious, in fact, that there’s plenty left over to drizzle over the accompanying jumble of roasted Brussels sprouts, carrots, and onion sprinkled with nutty sesame seeds and a pinch of spicy Korean chili flakes. #glazefordays
Ingredients
1 unit
Red Onion
6 ounce
Carrot
8 ounce
Brussels Sprouts
1 clove
Garlic
1 teaspoon
Korean Chili Flakes
2 teaspoon
Honey
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Miso Sauce Concentrate
(Contains: Soy)
12 ounce
Chicken Cutlets
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and quarter Brussels sprouts lengthwise (halve any smaller sprouts). Halve, peel, and cut onion into ½-inch-thick wedges.
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Toss carrots, Brussels sprouts, and onion on a baking sheet with a large drizzle of oil and chili flakes to taste; season with salt. Roast on top rack until carrots are tender and Brussels sprouts are lightly charred, 18-20 minutes.
-
Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
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Pat chicken* dry with paper towels and season all over with salt and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; reserve pan.
-
Heat 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium heat. Add scallion whites and garlic; cook, stirring, until fragrant, 30 seconds.
-
Stir in honey, miso sauce concentrate, and ¼ cup water (½ cup for 4). Bring to a simmer and cook, stirring occasionally, until glaze has thickened slightly, 2-3 minutes more. (TIP: If glaze does not come together, stir in a splash of water.) Taste and season with salt and pepper if desired.
-
Once veggies are done roasting, sprinkle with sesame seeds; toss to coat.
-
Thinly slice chicken crosswise.
-
Divide chicken and veggies between plates. Drizzle chicken with glaze and sprinkle everything with scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the miso-honey glaze, though some found it mild; consider adding more salt or an acidic element like rice vinegar 🍲.
- Ease of prep: Quick and simple to make, with easy cleanup. Some noted longer cooking times for Brussels sprouts and unevenly sized chicken pieces.
- Suggestions: Add a starch like rice for a more filling meal. Consider increasing sauce quantity to cover both chicken and vegetables.
- Portions: Several mentioned small chicken portions; adding rice or sweet potato could make the meal more substantial.
- Veggies: Roasted vegetable mix was a hit for many, offering a delicious alternative to standard sides. Some preferred less Brussels sprouts.
