Korean Chicken Bowls

Packed with crispy Chic-Fil-A inspired nuggets coated in a tangy Korean style sauce, charred roasted broccoli, creamy sweet potato, and crunchy carrot, then served over nutty brown rice, these Korean Chicken Bowls bowls are healthy, filling and crazy delicious.

Servings servings

Calories 327kcal

Author Nicole

Equipment

1 rice cooker
1 Mixing bowl

Ingredients

2 cups broccoli florets
2 cups 1-inch cubed sweet potato
12 oz Just Bare Lightly Breaded Chicken Nuggets or similar
1/2 cup light mayo
1 tbsp soy sauce
1 tsp sesame oil
1 tsp honey
1 tbsp Gochujang
1 tbsp mirin
sesame seeds for garnish

Instructions

Preheat oven to 425 degrees. Place the chicken nuggets on one half of a large sheet pan. Add the sweet potato to the other side. Drizzle the sweet potato with one tablespoon of olive oil. Sprinkle with 1/2 teaspoon salt and 1/8 tsp pepper. Place in the oven and roast for 10 minutes.
After the chicken and sweet potato have roasted for 10 minutes, remove the pan from the oven. Scoot the sweet potato and chicken to the middle and side of the pan so you are left with 1/3 of the pan. Add the broccoli to empty third of the pan. Drizzle with remaining tablespoon of olive oil. Sprinkle with 1/2 tsp salt and 1/8 tsp pepper. Pop back in the oven and roast another 15 minutes until the chicken is crispy, the sweet potato is soft and the broccoli is slightly charred.
While the chicken and veggies cook, add the mayo, soy sauce, sesame oil, honey, Gochujang and mirin to a medium bowl. Whisk to combine. Season with salt and pepper. Reserve 1/4 cup of sauce for drizzling.
To assemble: Add the hot chicken to the bowl with the sauce. Toss until the chicken is coated. Add a few scoops of rice to a bowl. Top with chicken. Place a scoop of broccoli, sweet potato and carrot around the chicken. Drizzle with extra sauce. Sprinkle with sesame seeds.

Nutrition