Description
This Korean style chicken mixes together roasted broccoli and sweet potatoes, and is served with a sauce made of rice vinegar, soy sauce, and ginger. Everything is roasted in the oven and plated together at the end, making this a simple dish. Just stick pans in the oven; great for preparing ahead of time for when people are over.
Time
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
Cost
Total Cost:
Cost per Serving:
$2.61
Ingredients
Serving(s)
Sweet Potatoes
- 6 small Sweet potato
- 1 tbsp Sesame oil, or extra virgin olive oil
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- 1 tsp Salt
- 1 tsp Black pepper, ground
Broccoli
- 3 lb Frozen broccoli, thawed
- 1 tbsp Sesame oil, or extra virgin olive oil
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- 1 tsp Salt
- 1 tsp Black pepper, ground
Chicken
- 2 lb Boneless skinless chicken breast
- 1 tbsp Sesame oil, or extra virgin olive oil
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- 1 tsp Salt
- 1 tsp Black pepper, ground
Sauce
- 2 tbsp Rice vinegar, unsweetened
- 2 tbsp Water
- 2 tsp Ginger, ground
- 1 tsp Cornstarch
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 400F, and line 3 large baking sheets with parchment paper. We'll be working in order from longest to shortest cooking times, so sweet potatoes first, then broccoli, and the chicken last
- Wash your sweet potatoes under running water with a brush, and cut into a medium dice (don't peel!). Season with oil, garlic powder, onion powder, salt, and black pepper. Transfer to a cookie sheet. Roast at 400F for about 45 minutes, or until fork tender and lightly browned
- Add your thawed broccoli to the second pan, and season with oil, garlic powder, onion powder, salt, and black pepper. Roast for about 30 minutes at 400F, or until fork tender and lightly browned
- Cut your chicken into cutlets, and pound to an even thickness with a meat mallet. Pounding the chicken in a Ziploc bag prevents chicken juice from squirting throughout the kitchen. Season with oil, garlic powder, onion powder, salt, and black pepper. Transfer to the final pan. Roast at 400F for about 13 minutes, or until the chicken just reaches 165F
- Finally, the sauce. Mix together soy sauce, rice vinegar, water, ginger, and cornstarch in a medium glass. For some extra heat and sweetness, add 1-2 tbsp (18-36 g) of gochujang. Note that gochujang is not gluten free. Microwave twice for 30 seconds, stirring in between, until the sauce is thickened and syrupy
- Add a portion of sweet potatoes, broccoli, and chicken to a plate. Drizzle with the sauce, and optionally garnish with sesame seeds
Nutrition Facts
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Total Fat: 12.5g (16%
16 % of Daily Value (78 g)
)
Saturated Fat: 2.1g (11%
11 % of Daily Value (20 g)
)
Polyunsaturated Fat: 1.8g
Monounsaturated Fat: 6.6g
Cholesterol: 110mg (37%
37 % of Daily Value (300 mg)
)
Sodium: 1561mg (68%
68 % of Daily Value (2300 mg)
)
Total Carbohydrate: 62.2g (23%
23 % of Daily Value (275 g)
)
Fiber: 14.8g (53%
53 % of Daily Value (28 g)
)
Net Carbs: 47.4g
Total Sugar: 11.1g
Protein: 46.5g (93%
93 % of Daily Value (50 g)
)
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Vitamin B12: 0.32mcg (13%
13 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.0mcg (0%
0 % of Daily Value (20 mcg)
)
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Calcium: 240mg (18%
18 % of Daily Value (1300 mg)
)
Iron: 4.83mg (27%
27 % of Daily Value (18 mg)
)
Magnesium: 150mg (36%
36 % of Daily Value (420 mg)
)
Potassium: 1809mg (38%
38 % of Daily Value (4700 mg)
)
:
:
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51.6
:
30.5
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:
9.2
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