Main Dishesbonappetit4.7
Miso-Mayo Chicken Bowl
This sheet pan dinner taps savory miso mayo for richness and flavor—as a coating for roast chicken and a finishing drizzle.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●baking sheet
- ●cutting board
📝 Preparation Steps
1
Place a rack in upper third of oven; preheat to 425°. Whisk 1 Tbsp. soy sauce, ½ cup mayonnaise, and 3 Tbsp. white miso in a large bowl to combine. Add 1½ lb. skinless, boneless chicken thighs (about 6), patted dry, and turn to coat.
. soy sauce1 Tbsp. white miso, divided4 Tbsp½ lb. skinless, boneless chicken thighs (about 6), patted dry1
2
Place 2 small leeks or 1 large leek, white and pale green parts only, sliced ¼" thick, and 1 lb. brussels sprouts, trimmed, quartered lengthwise, on a rimmed baking sheet. Drizzle with extra-virgin olive oil and season generously with kosher salt; toss to coat. Arrange chicken on top and roast until vegetables are slightly tender, 13–⏱️ 16 minutes.
. brussels sprouts, trimmed, quartered lengthwise1 lbExtra-virgin olive oil (for drizzling)Kosher salt
3
Heat broiler (leave baking sheet in oven). Broil until vegetables are tender and charred in spots and chicken is cooked through and well-browned in spots, 9–⏱️ 12 minutes.
4
Meanwhile, whisk 1 Tbsp. unseasoned rice vinegar, remaining ¼ cup mayonnaise, and remaining 1 Tbsp. white miso in a small bowl. Set miso-mayo aside.
. unseasoned rice vinegar, divided3 Tbsp. white miso, divided4 Tbsp
5
To serve, transfer chicken to a cutting board and coarsely chop. Drizzle remaining 2 Tbsp. unseasoned rice vinegar over brussels sprouts and leeks on baking sheet and toss to coat. Divide steamed jasmine rice evenly among bowls and top with brussels sprouts and leeks, then chopped chicken. Drizzle reserved miso-mayo over and sprinkle with toasted sesame seeds.
. unseasoned rice vinegar, divided3 Tbsp
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