Miso Chicken Traybake with Aubergines & Spring Onions

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	655Kcal
	434kJ	2740kJ
Fat	4.8g	30g
of which saturates	1.4g	8.7g
Carbohydrates	9g	55g
of which sugars	3.6g	23g
Protein	6.6g	41g
Salt	0.23g	1.5g
Fibre	1.3g	8.4g

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)

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	636Kcal
	495kJ	2660kJ
Fat	5.6g	30g
of which saturates	1.6g	8.6g
Carbohydrates	10g	52g
of which sugars	3.7g	20g
Protein	7.5g	40g
Salt	0.27g	1.4g
Fibre	1.4g	7.3g

Back

High protein 6 plants

Miso Chicken Traybake with Aubergines & Spring Onions

Prep time: 15 mins

Total time: 40 mins

Cuisine: Japanese

Food group: Poultry

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.

Cooking Instructions

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.

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.