About This Recipe
Korean-inspired sheet pan chicken breast bites and broccoli served with a creamy kimchi sauce, rice, and pickled veggies.
Ingredients
- 2 large (about 10 oz each Boneless Skinless Chicken Breasts, cut into bite size pieces)
- 2 Tablespoons Gochujang
- 1 Tablespoon Honey
- 1 Tablespoon Soy Sauce
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Granulated Garlic or Garlic Powder
- 1/2 teaspoon Ground Ginger
- 12 oz Broccoli Florets (cut into bite size pieces)
- 1 1/2 Tablespoon 24g Olive Oil
- Pinch of Kosher Salt and Black Pepper
Instructions
- Preheat your oven to 450ºF and line a half sheet pan with parchment paper.
- Mix the chicken pieces with the remaining ingredients and evenly place on one half of the sheet pan, leaving some space between the pieces. (For best results, cover the chicken and marinate for 1 to 2 hours in the refrigerator before baking.)
- Toss the broccoli in the olive oil and season with a pinch of salt and pepper. Place the broccoli on the other half of the sheet pan.
- Bake for 15 minutes until the chicken bites reach an internal temperature of 165ºF.
- Serve the roasted chicken and broccoli with rice or a cauliflower rice blend and some of the sides from the notes section below.
Source: This recipe is from
Mason Woodruff.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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