This recipe is packed with an insane amount of flavor, lots of veg, and protein. Chicken, eggplant, and mushrooms get baked on one sheet pan in a miso sesame sauce until everything is golden and the sauce has clung to the veggies and chicken. Then you just mix together a simple tahini “broth” using just 3 ingredients that is going to act as the flavor base for the rice and chicken/veg to get scooped into. I’m obsessed!
Ingredient highlight
Eggplant! These summer veggies belong to the nightshade family and have a spongy texture and pleasantly bitter taste. Both the skin and the flesh contain potent antioxidants to help the body fight off free radicals and inflammation. The compound found in the flesh of the eggplant is what causes it to turn brown so easily once sliced open.
Servings 4
Prep Time 15 minutes 
Cook Time 30 minutes Ingredients
- 2 tbsp mellow white miso paste
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp olive oil
- 1 tbsp soy sauce or tamari
- 2 tsp maple syrup
- 1 small (~10-12 oz) eggplant, cubed (about 3 cups)*
- 8 oz mushrooms, thinly sliced (about 3 cups)*
- 1 lb boneless skinless chicken thighs, cubed
- 2-3 cups cooked rice, for serving**
- Chopped cilantro or thinly sliced scallions, for topping
- Sesame seeds, for topping
- Lime wedges
For the broth:
- ¼ cup tahini
- 1 tbsp + 1 tsp soy sauce or tamari
- 1 tbsp sriracha
- ¾ cup water
- *Not into eggplant? Easily sub with more mushrooms or another veggie, like cauliflower, carrots. You just need about 6 cups worth of veggies.
- **You can use brown or white rice or make it a noodle bowl with soba noodles.
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- Cook the rice if you haven’t already (instructions here).
- In a medium bowl, whisk together the miso, vinegar, sesame oil, olive oil, soy sauce, and maple syrup until smooth.
- To the baking sheet, add the veggies and chicken. Pour the miso mixture over top, scraping out every last bit, and use your hands to toss so that everything is coated. Spread out into an even layer.
- Bake for 20 minutes, give it a stir and spread it back out into an even layer, then return to the oven for 5-10 more minutes or until the veggies and chicken are golden.
- Meanwhile, to make the “broth”, in the same medium bowl, add the tahini, soy sauce, and sriracha and whisk until combined. Add the water and whisk again until smooth (if it’s not getting smooth, shaking it up in a jar is more effective). If it is too thick, add a splash of water to thin it out.
- Divide the broth between your bowls (about ¼ cup per bowl). Add rice, followed by the veggies and chicken. Top with plenty of herbs, sesame seeds, and a generous squeeze of lime.
Items you can prep ahead (optional)
- Mix together the miso mixture
- Cube 1 small eggplant(about 3 cups)*
- Slice 8 oz mushrooms ½-inch thick (about 3 cups)*
- Cube 1 lb boneless skinless chicken thighs
- Cook 1-2 cups rice
- Whisk together the tahini broth
Substitutions:
- To make vegetarian, substitute the chicken with cubed tofu (about 2 cups worth).
- Use 6 cups worth of any chopped veggie in place of eggplant/mushrooms.
- Skip the sriracha to remove the spice.
- Sub tahini with almond or peanut butter.
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
- Chicken/veg: up to 4 days in the fridge or 2 months in the freezer
- Rice: up to 5 days in the fridge or 2 months in the freezer
- Tahini broth: up to 7 days in the fridge or 2 months in the freezer
Leftovers + Repurposing:
- The tahini broth may thicken up as it sits, so just stir in some water to loosen it up if needed. Warm the rice and veg/chicken and serve according to recipe instructions. Be sure to top with plenty of herbs and lime.
- Put an egg on it to bump the protein up.
- Add raw veg like cucumber, tomato, or fennel for some crunch and freshness.
leave your comments!