Sheet Pan Gochujang Chicken Bowls
Sweet and sticky gochujang marinated chicken tenders with caramelized carrots baked on one sheet pan for easy cleanup. Serve over rice with smashed cucumbers and a quick two ingredient kimchi mayo for a delicious, balanced weeknight dinner.
Servings: 4 servings
Calories: 533kcal
Ingredients
Chicken
- 1 lb chicken tenders
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp gochujang
- 1 tbsp honey
- 1 tsp rice vinegar
- 1/2 tsp garlic powder
Carrots
- 10 oz shredded carrots
- 2 shallots sliced
- 1 tbsp olive oil
- 1 tsp gochujang
- 1 tsp soy sauce
Kimchi mayo
- 1/2 cup mayonnaise
- 2-3 tbsp kimchi juice
Instructions
- Preheat the oven to 425° F and line a large sheet pan with parchment paper.
- In a bowl or ziplock bag, combine the chicken tenders, soy sauce, olive oil, gochujang, honey, rice vinegar and garlic powder. Marinate for 15-20 minutes while you prepare the other ingredients.
- Add the carrots and shallots to one side of the sheet pan. Pat the carrots dry with paper towels before tossing with cornstarch, olive oil, gochujang and soy sauce.
- Place the chicken tenders to the other side of the sheet pan, pouring over any extra marinade. Bake for 25 minutes or until the the carrots are crispy and the chicken is caramelized.
- For the kimchi mayo, stir together the mayonnaise and kimchi juice. Taste, add more juice if needed.
- Serve the chicken and carrots over rice with smashed cucumbers and drizzle with kimchi mayo.
Notes
For a quick smashed cucumber salad, take 4-5 mini cucumbers and use a heavy jar or a rolling pin to smash them (you really gotta whack em'). Then chop into bite size pieces, add a splash of rice vinegar and a big pinch of salt.
Nutrition
Serving: 1serving (makes 4) | Calories: 533kcal | Carbohydrates: 17g | Protein: 37g | Fat: 32g | Saturated Fat: 5g | Fiber: 2g | Sugar: 9g