Crispy Gochujang Chicken Thighs with Roasted Kimchi Brussels Sprouts

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

Crispy Gochujang Chicken Thighs with Roasted Kimchi Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Crispy Gochujang Chicken Thighs with Roasted Kimchi Brussels Sprouts

Experience a dynamic fusion of spicy-sweet gochujang-glazed chicken thighs paired with perfectly roasted Brussels sprouts enhanced with tangy kimchi. This dish delivers a delightful crunch, rich umami flavors, and a satisfying warmth that makes it an ideal meal to balance bold zest with nutritious ingredients.

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NUTRITION

564kcal
Protein
57.8g
Fat
24.8g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

2 x 100g Boneless, Skinless Chicken Thighs

100g Brussels Sprouts

50g Kimchi

20g Gochujang Sauce

1 tsp Olive Oil

1 tsp Garlic Powder

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the gochujang sauce with garlic powder, salt, and pepper. Pat the chicken thighs dry and rub the sauce mixture evenly over both sides.

  • 3

    Place the chicken thighs on a lightly greased oven-safe skillet or baking tray. Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and has a crispy exterior. Flip halfway through for even browning.

  • 4

    While the chicken is roasting, trim and halve the Brussels sprouts. Toss them in a bowl with olive oil, salt, and pepper.

  • 5

    Spread the Brussels sprouts on a separate baking sheet lined with parchment paper and roast in the oven for 15-20 minutes until they turn tender and slightly caramelized.

  • 6

    About 5 minutes before the Brussels sprouts are done, warm the kimchi in a small pan over low heat to soften its flavors slightly without losing its crunch.

  • 7

    Plate the roasted Brussels sprouts, top them with the warmed kimchi, and serve alongside the crispy gochujang chicken thighs. Enjoy the bold flavors and texture contrasts!

Crispy Gochujang Chicken Thighs with Roasted Kimchi Brussels Sprouts

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

Crispy Gochujang Chicken Thighs with Roasted Kimchi Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Crispy Gochujang Chicken Thighs with Roasted Kimchi Brussels Sprouts

Experience a dynamic fusion of spicy-sweet gochujang-glazed chicken thighs paired with perfectly roasted Brussels sprouts enhanced with tangy kimchi. This dish delivers a delightful crunch, rich umami flavors, and a satisfying warmth that makes it an ideal meal to balance bold zest with nutritious ingredients.

NUTRITION

564kcal
Protein
57.8g
Fat
24.8g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

2 x 100g Boneless, Skinless Chicken Thighs

100g Brussels Sprouts

50g Kimchi

20g Gochujang Sauce

1 tsp Olive Oil

1 tsp Garlic Powder

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the gochujang sauce with garlic powder, salt, and pepper. Pat the chicken thighs dry and rub the sauce mixture evenly over both sides.

  • 3

    Place the chicken thighs on a lightly greased oven-safe skillet or baking tray. Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and has a crispy exterior. Flip halfway through for even browning.

  • 4

    While the chicken is roasting, trim and halve the Brussels sprouts. Toss them in a bowl with olive oil, salt, and pepper.

  • 5

    Spread the Brussels sprouts on a separate baking sheet lined with parchment paper and roast in the oven for 15-20 minutes until they turn tender and slightly caramelized.

  • 6

    About 5 minutes before the Brussels sprouts are done, warm the kimchi in a small pan over low heat to soften its flavors slightly without losing its crunch.

  • 7

    Plate the roasted Brussels sprouts, top them with the warmed kimchi, and serve alongside the crispy gochujang chicken thighs. Enjoy the bold flavors and texture contrasts!