Sheet Pan Gochujang Chicken and Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Gochujang Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Gochujang Chicken and Crispy Roasted Vegetables

Enjoy a vibrant melding of spicy-sweet gochujang glazed chicken and a medley of crispy roasted vegetables on a single sheet pan. The tender chicken breast is marinated in a tangy, flavorful sauce and roasted alongside colorful vegetables for a balanced, nutritious meal that delivers punchy flavor and satisfying texture.

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NUTRITION

390kcal
Protein
48.1g
Fat
10.3g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tablespoon Gochujang Paste

1 teaspoon Honey

1 teaspoon Sesame Oil

2 cloves Garlic

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together the gochujang paste, honey, sesame oil, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on the center of the sheet pan. Brush half of the prepared sauce over the chicken.

  • 4

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into thick rounds. Arrange them around the chicken on the pan.

  • 5

    Drizzle the remaining sauce over the vegetables and toss gently to coat them evenly.

  • 6

    Bake in the oven for 20-25 minutes until the chicken is thoroughly cooked and the vegetables are tender with crispy edges.

  • 7

    If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the vegetables.

  • 8

    Allow the chicken to rest for a few minutes before slicing and serving alongside the roasted vegetables.

Sheet Pan Gochujang Chicken and Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Gochujang Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Gochujang Chicken and Crispy Roasted Vegetables

Enjoy a vibrant melding of spicy-sweet gochujang glazed chicken and a medley of crispy roasted vegetables on a single sheet pan. The tender chicken breast is marinated in a tangy, flavorful sauce and roasted alongside colorful vegetables for a balanced, nutritious meal that delivers punchy flavor and satisfying texture.

NUTRITION

390kcal
Protein
48.1g
Fat
10.3g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tablespoon Gochujang Paste

1 teaspoon Honey

1 teaspoon Sesame Oil

2 cloves Garlic

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together the gochujang paste, honey, sesame oil, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on the center of the sheet pan. Brush half of the prepared sauce over the chicken.

  • 4

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into thick rounds. Arrange them around the chicken on the pan.

  • 5

    Drizzle the remaining sauce over the vegetables and toss gently to coat them evenly.

  • 6

    Bake in the oven for 20-25 minutes until the chicken is thoroughly cooked and the vegetables are tender with crispy edges.

  • 7

    If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the vegetables.

  • 8

    Allow the chicken to rest for a few minutes before slicing and serving alongside the roasted vegetables.