This sheet pan dinner is weeknight-fast, endlessly flexible, and deeply comforting. A big pan of chopped veggies and chicken roasts while you whisk together a salty-savory, creamy miso-peanut broth that turns everything into a bowl-worthy meal. Serve over rice or noodles, add something crunchy and something bright (cucumber, herbs, lime).
Ingredient highlight
Peanut butter! This magical, delicious peanut spread is a good source of protein, magnesium, zinc, and vitamin B6. When buying peanut butter, always look at the ingredient list. It should say “peanuts” or “peanuts and salt”, nothing more!
Servings 4
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 1 lb boneless skinless chicken thighs, cut into 1” pieces
- 5-6 cups small chopped veggies (cauli, carrot, bell pepper, cabbage, sweet potato, broccoli, mushrooms, etc…)*
- 2 tbsp olive oil
- ¾ tsp kosher salt
For the broth:
- ½ cup natural peanut butter
- 3 tbsp mellow white miso paste
- 1 tbsp sriracha or gochujang (for spice, optional)
- 2 tsp maple syrup
- 1-2 tsp curry powder (optional)
- Grated ginger or garlic (optional)
- 1-1 ½ cups boiling water
- 2 tbsp lime juice
To serve:
- Cooked rice, noodles, or grain of choice
- Chopped cilantro and/or scallions
- Chopped or sliced cucumber or radish (optional)
- Chopped peanuts (optional)
- Lime wedges
- *We’re only roasting for 20 minutes, so chop your veggies nice and small, especially if you’re using starchy veggies like potatoes.
Instructions
- Cook the rice (instructions here).
- Preheat the oven to 425F convection. Line a baking sheet with parchment.
- To the baking sheet, add the cubed chicken and veggies. Toss with the oil, salt, and pepper, then spread out and bake for 20-25 minutes or until cooked through and veggies are starting to darken.
For the broth:
- In a medium bowl or large liquid measuring cup, add peanut butter, miso, sriracha (if using), maple, curry (if using), and ginger or garlic (if using). Pour in 1 cup of just boiling water and stir/whisk until smooth. Add about ½ cup more water or enough to make it a brothy consistency. Stir in the lime.
To serve:
- Add warm rice to your bowl and scoop of chicken/veggies over top. Pour about ¼ of the broth into the bowl (about ½ cup). Top with herbs, any other crunchy toppings you’d like, and a squeeze of lime.
Items you can prep ahead (optional)
- Cut 1 lb chicken thighs into 1” pieces
- Chop small 5-6 cups veggies
- Can roast the veg/chicken ahead
- Make the peanut miso broth
- Cooked rice, grain or noodles
- Chop cilantro and/or scallions
- Chop or slice cucumber or radish (optional)
Substitutions:
- To make vegan/vegetarian, replace the chicken with pressed and cubed or torn tofu pieces.
- To make nut-free, use tahini or sunflower butter.
- Use any nut or seed butter!
- You could use chicken breasts, they will just be more dry.
- No miso? Sub with 2 tbsp soy sauce and some extra 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
- Peanut miso broth – up to 6 days in the fridge
Leftovers + Repurposing:
- Gently rewarm the broth either on the stove or in the microwave. It will thicken up, so thin it out with some water or lime juice if needed.
- Warm the veg/chicken and rice in the microwave until warmed through. I like to first warm the rice a bit to moisten it (covered with a wet paper towel) then add the chicken/veg and warm again.
- Top all leftovers with plenty of lime and herbs. Add peanuts and/or cucumber for crunch!
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