Korean Rice Bowl with Chicken, Kimchi, and Broccoli

This hearty rice bowl takes inspiration from a traditional bibimbap, piled high with crisp roasted veggies and Korean-marinated chicken. 

What You Get
Korean marinated chicken thighs
Baby carrots
Baby broccoli (broccoli di cicio)
Sesame dressing
Steamed Rice 
Spring onion kimchi

What You’ll Need
Canola oil 

Makes 3 servings

Active Time: 10 mins
Total Time: 30 mins

Step 1
Preheat the oven to 450°F. Line a sheet pan with foil. 

Step 2
Wash the baby carrots and broccoli di ciccio. Trim the carrots, and combine with the broccoli in a large bowl. and trim baby carrots and toss into a bowl with washed broccoli di ciccio. If any broccoli pieces are too large, cut them in half. Toss the vegetables with canola or vegetable oil and arrange over ⅔ of the sheet pan. 

Step 3
Remove chicken from its package and arrange on the remaining ⅓ of the sheet pan. Bake for 20 minutes or until the vegetables have some color, and the chicken is cooked through (its juices will run clear). 

Step 4
Reheat the rice: warm in the microwave, or combine with a splash of water in a small, covered pot and warm over low heat. Keep warm until ready to serve. 

Step 5
Remove the sheet pan from the oven, and let the chicken rest for 5 minutes. Slice the chicken, and give the vegetables a rough chop. Serve over warm rice and drizzle with sesame dressing and top with a bit of kimchi. Dig in while hot! 

Contains: fish, crustacean shellfish, soy.