I used sweet potatoes for my veggie here, but feel free to sub in whatever veggie you want!
SERVINGS: 2
what you need:
- 2 chicken breasts, trimmed and cut into 1-inch pieces
- 1 tablespoon maple syrup
- 1 tablespoon coconut aminos
- 1 teaspoon sesame oil
- 2 tablespoons white miso paste
- 1/2 teaspoon ground ginger
- 1 teaspoon sriracha
- 1 teaspoon garlic
- 1/4 teaspoon salt
- 1 small sweet potato, diced small or sub in 2 cups of whatever veggie you want!
- Salt, pepper, olive oil, for veggies
what you need to do:
Preheat oven to 350 degrees. Line two small sheet pants with foil. Set aside.
Put chicken breast pieces into a large ziplock bag. Sprinkle a large pinch of salt into the bag and toss to coat the chicken. Set aside.
In a small bowl, whisk together maple syrup, coconut aminos, sesame oil, miso paste, ginger, sriracha, and garlic until smooth. Pour into the ziplock of chicken and shake until the chicken is coated in the sauce.
Place the chicken onto one sheet pan and bake in oven for 10 minutes, or until chicken is cooked thoroughly, with an internal temp of 160 degrees F.
Prepare your veggies by coating in a small pinch of salt, pepper, and olive oil. Spread out onto the second sheet pan and bake until thoroughly cooked through. This took about 25 minutes for the sweet potatoes so I put them into the oven before the chicken!
Divide the chicken and veggies in half. Place one in the fridge to have for lunch or dinner on another day.