After weeks of holiday indulgence, I crave simple meals like soups and sheet pan dinners. For this sheet pan bowl, veggies and chicken get baked in the oven at the same time while you blend up a very delicious and nourishing green sauce. The key for simple bowls like these is in the dressing and crunchy, tangy, salty toppings, so don’t skimp!
Ingredient Highlight
Miso paste! Miso means “fermented beans” in Japanese and is typically made using fermented soy beans and/or grains. It packs in lots of umami-rich flavor, making it great for dressings, sauces, soups, and marinades. It’s also rich in probiotics, B vitamins, vitamin E, vitamin K, and folate.
Servings 4 People
Prep Time 15 minutes 
Cook Time 20 minutes Ingredients
- 1.5-2 lbs winter squash, seeds removed, cut into half moons or whatever shape you want
- 3 tbsp olive oil divided
- 1 tsp kosher salt divided
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 4 cups (about 1.5 lb) broccoli florets
- Toasted nuts, for topping
- Chopped cilantro, for topping
- Pickled red onion, for topping
For the green miso sauce:
- 2 cups loosely packed cilantro
- ¾ cup water
- ½ cup hemp seeds
- ¼ cup mellow white miso paste
- 3 tbsp lemon juice
- 2 tbsp olive oil
- ½ tsp kosher salt
- Note: bulk this up and serve over a bed of cooked grains
Instructions
- Preheat oven to 450F or 425F convection. Line two baking sheets with parchment.
- On one baking sheet, add the squash 1 tablespoon oil, and ½ teaspoon salt. Toss to coat then spread out into an even layer. Bake for 20 minutes, or until squash is cooked through and caramelized/golden brown.
- On the other baking sheet, add the chicken to one half and broccoli to the other. Drizzle each with remaining 2 tablespoons oil and remaining ½ teaspoon salt and toss separately to coat. Spread each out into an even layer and bake for 15 minutes, or until chicken is cooked through and broccoli is fork tender and slightly charred.
- In a high-speed blender, add the herbs, water hemp seeds, miso, lemon, oil, and salt. Blend on high until totally smooth.
- Add chicken, broccoli, and squash to your bowl. Pour the sauce generously over top. Top with plenty of nuts, herbs, and pickled onions.
Items you can prep ahead (optional)
- Deseed and chop 1.5-2 lbs winter squash into bite-sized pieces (or half moons)
- Cut 1 lb boneless skinless chicken breast into bite-sized pieces
- Chop 4 cups broccoli florets
- Toast nuts (about 1 cup)
- Chop cilantro, for topping
- Pickled a red onion
- Make the sauce
Substitutions:
- To make vegetarian, substitute the chicken with cubed tofu or 2 cans of beans.
- Substitute any starch veggie for the squash (sweet potato, regular potatoes, carrots, etc…)
- Sub cauliflower for broccoli or use a mix. Really any quicker cooking veggie can be used in place of or mixed with the broccoli.
- Hemp seeds make the sauce creamy – you could substitute with an equal amount of pumpkin or sunflower seeds (best to soak these overnight or in boiling water for 10 minutes to get a smooth sauce).
- Miso paste is a key ingredient because it adds so much depth of flavor, but you could substitute with 1-2 tablespoons of soy sauce and reduce the water to ½ cup.
- Easily sub parsley for cilantro or use a mix.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Veggies: up to 6 days in the fridge
- Chicken: up to 4 days in the fridge
- Sauce: up to 6 days in the fridge or 2 months in the freezer
Leftovers + Repurposing:
- Warm up the veggies and chicken in the microwave and slather in sauce and toppings.
- Serve leftover over a warm bowl of grains.
- Top with a fried egg.
- Toss the warm veggies and chicken with some greens in the sauce to make it a salad.
- Leftover sauce is delicious on any cooked veggie or meat! It’s a delicious sauce for a rice bowl.
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