NUTRITION

SERVINGS

INGREDIENTS

6.5 oz boneless skinless chicken thighs

0.5 cup shelled edamame

0.5 cup sweet potato

1 cup broccoli florets

1.5 tbsp gluten-free gochujang

1 tbsp tamari

1 tsp sesame oil

1 tsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and dice it into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Trim any excess fat from the chicken thighs and cut them into 1-inch bite-sized pieces.

• 4

  In a large mixing bowl, whisk together the gochujang, tamari, sesame oil, rice vinegar, honey, grated fresh ginger, and minced garlic until smooth.

• 5

  Add the chicken pieces and sweet potato cubes to the bowl, tossing thoroughly until every piece is heavily coated in the spicy marinade.

• 6

  Spread the chicken and potatoes onto the prepared baking sheet in a single layer, leaving space between the pieces to allow for proper browning.

• 7

  Roast in the center of the oven for 15 minutes.

• 8

  While the chicken roasts, steam the broccoli florets and edamame slightly or prepare them to be added to the sheet pan.

• 9

  Remove the pan from the oven, add the broccoli and edamame, and toss them with the rendered juices and remaining glaze on the pan.

• 10

  Season the entire pan with sea salt and black pepper, then return to the oven for another 10 minutes.

• 11

  Switch the oven to the broil setting for the final 2 to 3 minutes, watching closely until the chicken develops a deeply caramelized and charred exterior.