One Pan Miso Honey Chicken Thighs with Squash

One Pan Miso Honey Chicken Thighs with Squash

     2 servings | 40 minutes



INGREDIENTS

• 1 tbsp Miso Paste
• 1 tsp Raw Honey
• 1 Garlic (clove, large, minced)
• 3 tbsps Chicken Broth, Low Sodium
• Sea Salt & Black Pepper
• 1 lb Chicken Thighs with Skin (bone-in)
• 1 Delicata Squash (large, sliced, seeds removed)
• 1 tbsp Parsley (minced)



METHOD

1. Preheat the oven to 400oF (205oC). Heat a cast-iron pan over medium-high heat.
2. Mix the miso paste, honey, garlic, chicken broth, salt, and pepper together. Add the chicken and squash to the marinade and toss well to coat.
3. Sear the chicken thighs in the cast iron pan, skin-side down, until just browned, about two minutes. Remove the chicken from the pan.
4. Add the squash and remaining marinade to the pan and place the chicken thighs on top. Bake in the oven for 30 minutes or until the chicken is cooked through and the squash is tender.
5. Garnish with parsley and enjoy!



NOTES

• Leftovers: Refrigerate in an airtight container for up to three days.
• Serving Size: One serving is approximately two chicken thighs and one cup of squash.
• Additional Toppings: Sesame seeds, hot sauce, and/or chopped green onions.



Nutrition Facts ​
​Amount per serving​
623 calories
57gs protein
15gs carb
35gs fat