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 Chicken Traybake with Aubergines & Spring Onions
Transform British chicken thighs with sticky honey, miso and garlic in this simple traybake from Rukmini’s book, The Quick Roasting Tin. Add flavourful aubergines, crispy kale and spring onions, then dish up with brown rice. Finish with a zingy lime & sesame dressing. All flavour, no fuss.
High protein
6 plants
Serving size
Ingredients
- 1 aubergine (use half)
- 25g honey (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g brown rice (use half) (brown rice (100%))
- 2 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp sesame oil (use half) (Sesame)
- 1 unwaxed lime (use half)
- 2 spring onion
- 150g British Free Range chicken thighs
- 0.5 tsp chilli flakes (use half)
- 2 shallot
- 80g sliced kale (use half)
Nutritional Information
Calories: 655
Protein: 41g
Carbs: 55g
Fat: 30g
Ingredients
- 25g honey
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 aubergine
- 2 spring onion
- 80g sliced kale
- 80g brown rice (brown rice (100%))
- 2 shallot
- ½ tsp chilli flakes
- 2 tbsp sesame oil (Sesame)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 unwaxed lime
- 300g British Free Range chicken thighs
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
Nutritional Information
Calories: 636
Protein: 40g
Carbs: 52g
Fat: 30g
Miso Chicken Traybake with Aubergines & Spring Onions
Transform British chicken thighs with sticky honey, miso and garlic in this simple traybake from Rukmini’s book, The Quick Roasting Tin. Add flavourful aubergines, crispy kale and spring onions, then dish up with brown rice. Finish with a zingy lime & sesame dressing. All flavour, no fuss.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Dice the aubergine into 2cm cubes. Peel and halve the shallots lengthways. Add the chicken thighs, aubergine and shallots to a large roasting tin.
- Make the marinade; in a small bowl, mix the ginger & garlic paste, honey, half the sesame oil, miso paste and chilli flakes. Spoon the marinade over the chicken and veg. Mix well to coat evenly, making sure there is plenty on top of each piece of chicken.
- Roast in the oven for 30 mins, until the chicken is golden brown and cooked through. Add the kale to the tray for the final 3-4 mins, until crispy.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Meanwhile, make the dressing; zest and halve lime. Rinse the small bowl and add the remaining sesame oil, tamari, lime zest and juice from half of the lime (to taste). Thinly slice the spring onions for garnish.
- Serve the miso chicken and aubergines alongside the rice. Spoon over the dressing and scatter over the spring onions. Serve with the lime wedges.
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