Sheet Pan Korean Chicken Bites and Broccoli

I don’t make sheet pan meals very often, but this Korean baked chicken bites and broccoli combo is an exception. With a 15-minute cook time and minimal prep, it’s an easy meal prep option or quick weeknight dinner option.

And since chicken and broccoli is a little boring, I’ve included tips for making healthy rice bowls with a creamy kimchi sauce, chili crunch cucumbers, and pickled carrots. These bowls are packed with protein, fiber, and gut-friendly goodies.

Korean Chicken and Broccoli Ingredient Notes

The sauce or marinade I went with includes Korean staple gochujang as well as soy sauce, honey, garlic and ginger, and a tiny bit of toasted sesame oil. This provides a sweet, salty, umami, and mildly spicy flavor profile.

Gochujang is a tough ingredient to replicate, but you could always swap it for something like chili garlic sauce or sambal oelek for a slightly different flavor profile (that still works well) if you don’t have gochujang on hand. (See my air fried chili garlic chicken and broccoli for an example.)

The recipe calls for granulated garlic and ginger, but fresh works perfectly fine. And if you’d rather use something like brown sugar or another sticky sweetener instead of honey, you should be good.

You can mix the sauce together with the chicken and go straight in the oven, but I would recommend marinating for an hour or two if you have the time. In my experience, I’ve found marinating for as little as 30 minutes will produce more flavorful and moist chicken bites.

And if you’d like to skip the sauce making, I’d highly suggest checking out the Kevin’s Korean BBQ sauce I used to make my Korean BBQ leftover rotisserie chicken.

Feel free to season the broccoli with more than salt and pepper, but I like to bring a ton of flavors with the additional sides. If you’re going to keep it strictly chicken, broccoli, and rice, I’d recommend getting a bit more creative with your cruciferous veggie.

I also like to top both the baked chicken and broccoli with some toasted sesame seeds or something like furikake to finish the dish.

Now, let’s talk more about building proper Korean chicken and broccoli bowls.

What to Serve with Korean Chicken and Broccoli

I recently made a low calorie kimchi sauce for my ground beef bulgogi rice bowls and have included instructions on how to make it in the recipe card’s notes section below. You’ll also find the cucumber crunch salad and pickled carrots you see in my photos there.

But the possibilities are endless when it comes to banchan (Korean side dishes). Here’s a handful of ideas you might want to make to serve with these chicken bites and other Korean-inspired dishes you come across:

• Soft Boiled Eggs
• Radish Salad (Musaengchae)
• Korean Spinach (Sigeumchi Namul)
• Steamed Korean Eggplant (Gaji Namul)
• Bean Sprouts (Sukju Namul)

However you end up serving your baked chicken bites and broccoli, I’d love to hear about it. I always appreciate recipe reviews and feedback!