November 2, 2020

Miso Butter Chicken, Butternut Squash & Kohlrabi with Citrus Mojo

Miso Butter Chicken, Butternut Squash and Kohlrabi with Citrus Mojo
This sheet pan dinner is full of flavor by spreading a mixture of rich butter with salty delicious miso paste over chicken thighs and roasted until golden. Serve the chicken over sweet butternut squash and savory kohlrabi and topped with crispy pumpkin seeds and a citrus mojo. If you’ve never tried kohlrabi, it tastes a lot like broccoli stems ( which are my favorite part of broccoli!)
Prep Time 15 mins
Cook Time 30 mins
Course Dinner, Main Course
Servings 4


For the Chicken:

  • 4 tablespoons unsalted butter, melted
  • ¼ cup miso
  • 1 tablespoon honey
  • 2 tsp unseasoned rice vinegar
  • 8 boneless skinless chicken thighs (about 2 lbs)
  • 1 butternut squash, about 1 lb
  • 4 small kohlrabi, about 1 lb
  • 2 Tbsp. extra-virgin olive oil
  • 1 tsp salt
  • ¼ cup raw pumpkin seeds

For the Citrus Mojo:

  • ¼ cup fresh orange juice
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. unseasoned rice vinegar
  • 1 tsp miso
  • pinch crushed red pepper
  • 1 tbsp minced cilantro


  • Preheat oven to 425 degrees. Line two sheet pans with parchment paper.
  • Combine butter, miso, honey, and rice vinegar in a large bowl and mix with a rubber spatula until it is well combined.
  • Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer on one of the prepared sheet pans, sprinkle with a pinch of salt and set aside while you prep the squash.
  • Peel the butternut squash with a peeler. Cut the squash lengthwise and scoop out seeds. Turn the squash cut side down and slice into ¼ inch thick half moons.
  • Peel the kohlrabi, slice in half lengthwise, then slice into ¼ inch thick half moons.
  • Toss squash and kohlrabi, with 2 tbsp oil and salt and put on the other prepared baking sheet. Place both sheet pans in the oven and roast until the chicken is fully cooked, 20-25 minutes (if you use bone-in thighs they will take about 35-40 minutes).
  • Remove the chicken from the oven.
  • Continue to cook the butternut squash and kohlrabi until tender and golden. Then sprinkle the pumpkin seeds over the top of the cooked squash and kohlrabi, reduce the oven temperature to 350 degrees, and roast for 3-5 minutes until the pumpkin seeds are slightly golden.
  • Meanwhile, whisk orange juice, lime juice, vinegar, miso, and crushed red pepper in a small bowl until miso dissolves. Stir in cilantro; season with salt if needed.
  • Serve the squash and chicken drizzled with citrus mojo.
Keyword 30 minute meal, chicken, gluten-free, healthy, sheet pan meal

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