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 Brown Rice & Aubergine
Transform British chicken thighs with sticky honey, miso and garlic in this simple traybake. Just add gooey aubergines, crispy kale and spring onions, then dish up with brown rice. All flavour, no fuss.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 160 x Kale (whole leaf) (Kale (whole leaf))
- 3 spring onion
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime
- 600g British Free Range chicken thighs
- 1 tsp chilli flakes
- 4 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 tbsp sesame oil (Sesame)
- 50g honey
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 onion
- 2 aubergine
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 652
Protein: 41g
Carbs: 63g
Fat: 26g
Miso Chicken Traybake with Brown Rice & Aubergine
Transform British chicken thighs with sticky honey, miso and garlic in this simple traybake. Just add gooey aubergines, crispy kale and spring onions, then dish up with brown rice. All flavour, no fuss.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large bowl, a sieve & a grater
Cook the rice & make the sauce
- Add the rice and boil for 25-30 mins, until cooked, then drain
- In the large bowl, combine the ginger & garlic paste, honey, half the sesame oil, the miso paste, chilli flakes (for those who'd like the heat) and 1/2 tbsp oil
Prep & roast
- Dice the aubergines into 2cm chunks. Peel and cut each onion into 8 wedges. Add both to a lined baking tray, toss with 1 tbsp of the sauce and roast for 10 mins
- Add the chicken to the bowl with the remaining sauce, turn to coat and set aside to marinate
- After 10 mins, move the veg to one side of the tray, lay the chicken thighs flat onto the other side and spoon over any remaining sauce from the bowl. Roast for a further 16 mins, until the chicken is cooked through and the veg is soft
Make the dressing & finish the prep
- Zest and halve the lime. To the small bowl, add the remaining sesame oil, the tamari and juice from half the lime (or to taste)
- Thinly slice the spring onions. Cut the remaining lime into wedges
Time for kale
- Rinse the kale leaves, then strip from the stalks and cut into bite-sized pieces. Add to the other lined baking tray, toss with 1/2 tbsp oil and season with a pinch of salt and pepper
- When the chicken has 6 mins remaining, add the kale tray to the oven and roast for 5-6 mins, until golden and crispy
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the miso chicken and veg onto plates, with the rice and kale alongside. Spoon over the dressing and scatter with the spring onions and lime zest. Garnish with the lime wedges for squeezing over
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