Miso Caeser Chicken Sheet Pan

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Miso Caeser Chicken Sheet Pan

Recipe Makes 3 Servings. Each Serving Is:

Cals

484

Protein

32g

Carbs

44g

Fat

20g

Ingredients

  • 2 chicken breasts, halved or quartered
  • 1 pkg (340 g) brussels sprouts, thinly sliced
  • 1/3 – 1/2 a baguette, cubed
  • 2 Tbsp olive oil
  • Salt & pepper
  • 2 Tbsp shaved parmesan cheese

Miso Caeser Dressing

  • 2 filets of anchovies in oil, diced fine
  • 2 Tbsp olive or avocado oil
  • 1 clove garlic, minced
  • 1 egg yolk (no whites)
  • 1 Tbsp Dijon mustard
  • 2 tsp each miso paste & Worcestershire
  • 2 tsp each of red wine vinegar & lemon juice
  • Salt & pepper

Directions

1. Preheat an oven to 400 degrees F.

2. Using a food processor with the top slicing blade, process a whole bag (340 g) of brussels sprouts. Alternatively, slice them thinly as if putting them in a salad.

3. Assemble a parchment-lined sheet pan with the shredded brussels, about 8 equal sized pieces of chicken, and the baguette cubes. Drizzle the whole tray with olive oil, and add a generous seasoning of salt & pepper. Transfer to an oven for ~10 minutes.

4. Combine all of the miso Caesar dressing ingredients in a long neck container and process with an immersion blender. If you don’t have one, use a small blender and blend until smooth. Taste and adjust for flavours as needed.

5. Move the foods around, mostly to prevent the brussels and bread from getting to crispy on one side and too soft on the other. Bake for ~10 additional minutes until the chicken reaches an internal temp of 165 degrees F.

6. Lightly drizzle over the sheet pan with the miso dressing & garnish with some shredded or flaked parmesan and a bit of cracked pepper. Enjoy!

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