Sticky Gochujang Chicken Thighs with Crispy Roasted Broccoli

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

Sticky Gochujang Chicken Thighs with Crispy Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sticky Gochujang Chicken Thighs with Crispy Roasted Broccoli

Savor the irresistible blend of savory and spicy with tender, marinated chicken thighs glazed in a sticky gochujang sauce paired perfectly with crispy roasted broccoli. This vibrant dish offers a balanced crunch and a tangy sweetness that's both satisfying and nutritious.

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NUTRITION

544kcal
Protein
55.1g
Fat
26.8g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 boneless, skinless chicken thighs (~240g total)

1 tbsp gochujang paste

1 tsp honey

1 tsp low-sodium soy sauce

1 minced garlic clove

1 tsp rice vinegar

1 cup broccoli florets (91g)

1 tsp olive oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the gochujang paste, honey, soy sauce, minced garlic, and rice vinegar to create the sticky marinade.

  • 3

    Place the chicken thighs in a shallow dish and pour half of the marinade over them, ensuring they are fully coated. Let marinate for at least 15 minutes.

  • 4

    Meanwhile, toss the broccoli florets with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 5

    Place the marinated chicken thighs on another baking sheet lined with parchment paper.

  • 6

    Roast the broccoli and chicken simultaneously in the oven. Roast the chicken for about 20-25 minutes until fully cooked and slightly caramelized, and roast the broccoli for 15-20 minutes until crispy on the edges.

  • 7

    In the last 5 minutes of cooking, brush any remaining sauce over the chicken thighs for an extra sticky glaze.

  • 8

    Once cooked, plate the chicken thighs alongside the crispy roasted broccoli and serve immediately.

Sticky Gochujang Chicken Thighs with Crispy Roasted Broccoli

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

Sticky Gochujang Chicken Thighs with Crispy Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sticky Gochujang Chicken Thighs with Crispy Roasted Broccoli

Savor the irresistible blend of savory and spicy with tender, marinated chicken thighs glazed in a sticky gochujang sauce paired perfectly with crispy roasted broccoli. This vibrant dish offers a balanced crunch and a tangy sweetness that's both satisfying and nutritious.

NUTRITION

544kcal
Protein
55.1g
Fat
26.8g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 boneless, skinless chicken thighs (~240g total)

1 tbsp gochujang paste

1 tsp honey

1 tsp low-sodium soy sauce

1 minced garlic clove

1 tsp rice vinegar

1 cup broccoli florets (91g)

1 tsp olive oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the gochujang paste, honey, soy sauce, minced garlic, and rice vinegar to create the sticky marinade.

  • 3

    Place the chicken thighs in a shallow dish and pour half of the marinade over them, ensuring they are fully coated. Let marinate for at least 15 minutes.

  • 4

    Meanwhile, toss the broccoli florets with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 5

    Place the marinated chicken thighs on another baking sheet lined with parchment paper.

  • 6

    Roast the broccoli and chicken simultaneously in the oven. Roast the chicken for about 20-25 minutes until fully cooked and slightly caramelized, and roast the broccoli for 15-20 minutes until crispy on the edges.

  • 7

    In the last 5 minutes of cooking, brush any remaining sauce over the chicken thighs for an extra sticky glaze.

  • 8

    Once cooked, plate the chicken thighs alongside the crispy roasted broccoli and serve immediately.