Sheet Pan Kimchi Chicken
This deliciously savory and spicy meal features crispy vegetables topped with a quick-pickled scallion-radish mix and seeds for added texture and flavor.
Ingredients
- 3 tablespoons gochujang or Kimchi paste (I love Mama O’s Premium Vegan Kimchi Paste)
- 2 tablespoons tamari
- 1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon), add more if you love ginger!
- 3 tablespoons olive or avocado oil
- 3 cups of broccoli
- 3 cups of cauliflower (you can use other veggies if you prefer!
- 10 scallions, ends trimmed, green and white parts separated, but not chopped
- 2½ to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
- 1 bunch radishes (about 10 ounces), trimmed
- 2 tablespoons rice vinegar
- Salt and pepper!
- Top with Zen Basil seeds, Chia seeds or Sesame seeds
- Add Avocado if you’d like as well!
Process
- Heat the oven to 425 degrees. Combine the kimchi paste, tamari, ginger and 3 tablespoons oil in a large bowl. Add the broccoli, cauliflower and scallion whites, toss to coat. Lightly season with salt and transfer to a rimmed baking sheet.
- Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
- Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 25-30 minutes.
- While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar. Season to taste with salt and set aside to lightly pickle.
- Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Sprinkle some zen basil seeds or chia seeds on top for fiber! You can also add sauerkraut or any other toppings you love.
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