The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Miso & Ginger Chicken Traybake with Sweet Potatoes & Greens
Tender British free-range chicken is infused in a fragrant marinade, bursting with ginger, sesame oil and miso, than roasted until perfection. Bright sweet potato, crunchy mangetout and leafy pak choi up the veg and bring plenty of colour to the plate. Drizzle with a zesty lime dressing, for the perfect lift.
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g mangetout
- 1 pak choi
- 1 chilli
- 1 unwaxed lime
- 1 onion
- 2 British Free Range chicken breasts
- 15ml hot honey (honey, chilli extract)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp sesame oil (Sesame)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 sweet potato
Nutritional Information
Calories: 547
Protein: 49g
Carbs: 56g
Fat: 16g
Ingredients
- 15ml hot honey (use half) (honey, chilli extract)
- 1 tbsp sesame oil (use half) (Sesame)
- 1 onion (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 British Free Range chicken breast
- 80g mangetout (use half)
- 1 unwaxed lime (use half)
- 1 chilli (use half)
- 1 pak choi (use half)
- 1 sweet potato (use half)
Nutritional Information
Calories: 578
Protein: 51g
Carbs: 59g
Fat: 17g
Miso & Ginger Chicken Traybake with Sweet Potatoes & Greens
Tender British free-range chicken is infused in a fragrant marinade, bursting with ginger, sesame oil and miso, than roasted until perfection. Bright sweet potato, crunchy mangetout and leafy pak choi up the veg and bring plenty of colour to the plate. Drizzle with a zesty lime dressing, for the perfect lift.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium bowl, a small bowl, a peeler & a grater
Marinate the chicken & start roasting
- In the medium bowl, combine the miso, ginger & garlic paste, half the sesame oil, half the tamari, half the hot honey and a pinch of salt and pepper. Add the chicken and turn to coat, then set aside
- Dice the sweet potato into 2cm chunks, then transfer to the baking tray and drizzle with 1 tsp oil, a pinch of salt and pepper. Roast for 8 mins
- Cut the onion into 8 wedges
Roast the chicken & prep
- After 8 mins, lay the chicken flat onto one side of the baking tray and toss the onion through the sweet potato. Roast for 15 mins
- Meanwhile, zest and halve the lime. Deseed and finely dice half the chilli, thinly slice the remaining. Trim the pak choi and separate the leaves. Add the pak choi, mangetout and sliced chilli (for those who'd like the heat) to the marinade bowl and toss to coat
Make the dressing & roast the veg
- In the small bowl, mix together the remaining sesame oil, the diced chilli (for those who'd like the heat), remaining tamari, remaining hot honey and the juice from half the lime. Season to taste, then set aside
- After 15 mins, add the marinated greens to the veg tray, along with any remaining marinade. Drizzle with 1 tsp oil and season with salt and pepper
- Roast for a further 6-7 mins, until the chicken is cooked through and the veg is tender
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Slice the chicken into thirds
- Squeeze the juice from the remaining lime over the sweet potato and veg, then share between plates. Top with the sliced chicken and drizzle with the dressing to finish
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