I tried another recipe from the Half Baked Harvest website, and this one is a keeper! Sheet Pan Korean Chicken Bowls with Sweet Potatoes and Yum Yum Sauce takes a little time to prepare, but the extra effort is worth it for the delicious end result.
The original recipe calls for Gochujang, a hot and spicy Korean chili paste, but this condiment is too spicy for me so I substituted sweet chili sauce instead, and left out the honey from the original recipe because of this sweeter substitution. I used chicken tenders instead of chicken breasts because cutting the former into smaller pieces is so much easier! I also microwaved the kale to soften it, as I do not care for the rough texture of raw kale. Cauliflower rice was used instead of regular rice to keep the carb count low, but use whatever rice or rice substitute you prefer.
This recipe is perfect for a lazy Sunday when you have enough time to spend in the kitchen putting together this tasty meal. The only topping I added to my bowl was toasted sesame seeds because I am lazy and did not want to prepare additional ingredients, but any or all of the suggested toppings would be great if you are more energetic than I am!
Sheet Pan Korean Chicken Bowls
2 medium sweet potatoes, peeled and cut into 1-inch cubes
4 T. sesame or olive oil
salt to taste
1/4 C. low sodium soy sauce
4 T. sweet chili sauce
2 tsp. minced fresh ginger
2 cloves garlic, minced
3 T. toasted sesame seeds
2 lbs. chicken tenderloins, cut into thirds
1/4 C. plain Greek yogurt, sour cream, or mayonnaise
2-3 C. roughly chopped kale
juice of 1 lime
1/4 C. chopped fresh cilantro, parsley, or scallions
2 C. cooked cauliflower rice
kimchi, avocado, shredded carrots, sliced scallions, sliced cucumbers, and/or sliced radishes for serving
Toss the sweet potatoes with 2 T. oil and salt in a large baking pan. Roast at 425 degrees for 20 minutes.
Whisk together the soy sauce, sweet chili sauce, ginger, garlic, 1 T. oil, and 2 T. sesame seeds together in a small bowl. Put the chicken in a large bowl and toss with half of the marinade.
Remove the potatoes from the oven and slide them to one side of the pan. Add the chicken to the other side and top with any sauce left in the bowl. Return to the oven and continue roasting for another 15 minutes, until the chicken is cooked through. During the last 2-3 minutes of roasting, switch the oven to broil and cook until the chicken chars on the edges and the sauce sticks to the chicken. Watch closely, as the broiler can burn food fast.
Combine 3 T. of the remaining marinade with the yogurt to create a Yum Yum Sauce. Reserve any remaining marinade for serving.
In a nonmetal bowl, toss the kale with 1 T. oil, lime juice, and a dash of soy sauce. Microwave on HIGH for two minutes to soften the kale. Toss in the cilantro and 1 T. sesame seeds.
To serve, divide the rice among four bowls. Top with chicken, sweet potatoes, kale, and reserved marinade. Add additional toppings as desired. Drizzle with the Yum Yum Sauce. Serves 4.
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| I forgot to add the Yum Yum Sauce before I took this picture, but the colors are so lovely that I decided to include it here. |
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