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roasted chicken and broccoli in a bowl with sticky rice, kimchi sauce, cucumber salad, and pickled carrots

Korean Baked Chicken Bites and Broccoli

Korean-inspired sheet pan chicken breast bites and broccoli served with a creamy kimchi sauce, rice, and pickled veggies.
4.75 from 4 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 270kcal
Author: Mason Woodruff

Ingredients

For the Chicken Bites

  • 2 large about 10 oz each Boneless Skinless Chicken Breasts, cut into bite size pieces
  • 2 Tablespoons Gochujang
  • 1 Tablespoon Honey
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon Toasted Sesame Oil
  • 1/2 teaspoon Granulated Garlic or Garlic Powder
  • 1/2 teaspoon Ground Ginger

For the Broccoli

  • 12 oz Broccoli Florets cut into bite size pieces
  • 1 1/2 Tablespoon 24g Olive Oil
  • Pinch of Kosher Salt and Black Pepper

Instructions

  • Preheat your oven to 450ºF and line a half sheet pan with parchment paper.
  • Mix the chicken pieces with the remaining ingredients and evenly place on one half of the sheet pan, leaving some space between the pieces. (For best results, cover the chicken and marinate for 1 to 2 hours in the refrigerator before baking.)
  • Toss the broccoli in the olive oil and season with a pinch of salt and pepper. Place the broccoli on the other half of the sheet pan.
  • Bake for 15 minutes until the chicken bites reach an internal temperature of 165ºF.
  • Serve the roasted chicken and broccoli with rice or a cauliflower rice blend and some of the sides from the notes section below.

Notes

Doubling the Recipe
If you double the recipe, I would put all the chicken on one half sheet pan on the top rack of the oven and the broccoli on another sheet pan below. That should prevent the broccoli from browning too quickly while the chicken cooks to temperature.
Creamy Kimchi Sauce
To make a blended kimchi sauce, add 1/2 cup kimchi to a food processor along with 1/4 cup light mayo, 1 tablespoon gochujang, 1 tablespoon honey, and 2 tablespoons of water. Blend until smooth. This makes about 1 cup (240g) and the entire batch has 260 calories, 2 grams of protein, 33 grams of carbs, and 15 grams of fat.
Lower Calorie Rice Blend
You can mix a 12 oz bag of frozen cauliflower rice (microwaved) with 2 cups of cooked sticky or jasmine rice for a high volume rice to make bowls with. This combo makes about 5 cups of rice with a total of 510 calories, 16 grams of protein, 106 grams of carbs, and 0 grams of fat.
Pickled Carrots
Bring 1 cup of white or rice vinegar and 1 cup of water to a simmer before stirring in 1-2 tablespoons of sugar, 1/2 teaspoon of kosher salt, and a pinch or two of gochugaru (Korean chile flakes) until dissolved. Pour over 12-16 oz of thinly sliced carrots in a jar. Let the jar cool to room temp before covering and refrigerating. Store for a couple weeks in the refrigerator.
Chili Crunch Cucumber Salad
Salt a pound of quartered or half-moon sliced cucumbers for 10-15 minutes before rinsing. Add 2 tablespoons of chili crunch, 1 tablespoon of rice vinegar, and a teaspoon of toasted sesame oil and stir together. Additional add-ins: sliced radishes, gochujang, tahini, scallions, cilantro, lime or lemon juice.

Nutrition

Serving: 1/4th of the chicken and broccoli | Calories: 270kcal | Carbohydrates: 13g | Protein: 36g | Fat: 8g