Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce.
This Sheet Pan Korean Chicken Bowl is a flavorful, easy, and satisfying dinner with spicy-sweet chicken, roasted sweet potatoes, and creamy Yum Yum sauce.
Servings: 4 servings
Ingredients
- 2 medium sweet potatoes cut into 1-inch cubes
- 3 tablespoons toasted sesame oil or extra virgin olive oil for marinating and roasting
- 1/4 cup low sodium soy sauce adds depth and umami flavor
- 3-4 tablespoons Gochujang a key ingredient for Korean flavor
- 2 tablespoons honey balances the heat from the Gochujang
- 1 inch fresh ginger grated, for a fragrant kick
- 2 cloves garlic grated, enhances the overall flavor
- 2 tablespoons toasted sesame seeds for garnish and added crunch
- 2 pounds boneless chicken breasts cut into 2-inch cubes
- Kosher salt and black pepper for seasoning
- 1/4 cup plain Greek yogurt, sour cream, or olive oil mayo base for the Yum Yum sauce
- 2-3 cups kale roughly torn, adds nutritious green element
- 1 lime juice juice from 1 lime, brightens the dish
- 1/4 cup fresh cilantro roughly chopped for freshness
- 3 cups steamed white or brown rice serves as the base for the bowl
- Optional toppings: kimchi, avocado, shredded carrots, green onions, sliced cucumbers, and radishes for serving
Instructions
- Preheat your oven to 425°F (220°C) for roasting sweet potatoes and chicken.
- In a large mixing bowl, whisk together toasted sesame oil, low sodium soy sauce, Gochujang, honey, grated ginger, and grated garlic until combined.
- Add cubed chicken breasts to the marinade, coat well, and marinate for at least 20 minutes or up to 2 hours.
- Toss cubed sweet potatoes with a drizzle of sesame oil, kosher salt, and black pepper. Spread on a sheet pan and roast for 15 minutes.
- Remove sheet pan, push sweet potatoes to one side, add marinated chicken cubes to the other side, spreading evenly.
- Return sheet pan to oven and roast for an additional 20-25 minutes until chicken is cooked through and sweet potatoes are tender, stirring halfway.
- While roasting, prepare Yum Yum sauce by mixing Greek yogurt (or alternative), lime juice, and a pinch of salt until smooth and creamy.
- Once cooked, remove pan from oven, toss kale with lime juice and add to pan to wilt slightly. Serve chicken and sweet potatoes over steamed rice, drizzle with Yum Yum sauce, and garnish with sesame seeds, cilantro, and optional toppings.
Equipment
- Large Mixing Bowl
- Sheet Pan
- Whisk
- Grater
- Measuring Cups and Spoons
- Spatula
Notes
- Marinate the chicken longer for deeper flavor, up to 2 hours.
- Cut sweet potatoes and chicken uniformly for even cooking.
- Use a meat thermometer to ensure chicken reaches 165°F (75°C) for safety.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze for up to 3 months.
- Swap ingredients for dairy-free or gluten-free options as needed, like using tamari and dairy-free yogurt.