Miso chicken traybake

“With a flavoursome miso marinade and a topping of gravy, this is packed with umami goodness. I’ve used seasonal vegetables for the traybake base adding lots of variety, colours and fibre. When buying miso, always go for fresh miso found in the fridge section. This fermented paste is a great source of probiotics to support gut health.” — Dr Chintal Patel

Prep:10 mins
Cook:1 hrs
plus marinating
Serves 4
Easy

Nutrition per serving

kcal 485
fat 15g
saturates 3g
carbs 44g
sugars 0g
fibre 13g
protein 37g
salt 1.29g

Ingredients

400g potatoes, thinly sliced
400g parsnips, thinly sliced
400g carrots, thinly sliced
400g brussels sprouts, trimmed and halved
2 tbsp olive oil
2 tsp cumin seeds
500g chicken breast mini fillets
1 tbsp brown miso paste
1 tsp olive oil
1 red onion, thinly sliced
1 tbsp cornflour
2 tbsp brown miso paste
1 tbsp peanut butter

Method

Heat the oven to 200C/180C fan/gas 6. Put the sliced potatoes, parsnips, carrots and sprouts into a large baking tray with the olive oil and cumin seeds, then toss to coat. Season well, then bake for 25 mins.
Put the mini chicken fillets and miso paste in a large bowl and mix well. Cover and leave to marinate in the fridge for 25 mins. Remove the tray from the oven and stir the vegetables. Nestle the chicken fillets in between the vegetables and put the tray back into the oven for 20-25 mins, until the chicken is cooked through.
Meanwhile, make the gravy. Heat the oil in a pan over a medium heat. Fry the onion for 5-6 mins until beginning to turn golden. Mix the cornflour with a few tbsp boiling water in a bowl, then pour into the pan with 400ml boiling water, the miso paste and peanut butter. Mix well to incorporate and season to taste with salt and pepper. Bring to the boil, reduce to a simmer and cook for 2-3 mins until thickened. Drizzle the sauce over the roasted chicken and veg to serve.