Smart Korean-Inspired Chicken Bowls
with Sesame-Roasted Veggies and Gochujang Mayo
This low-carb, low-cal chicken bowl hits all the notes of a classic Korean rice bowl, but with a lighter twist! Feel free to fry an egg and pop it on top for extra protein (we highly recommend it!).
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Chicken
2 tbsp
Gochujang
(Contains: Egg, Crustaceans, Fish, Milk, Gluten, Wheat, Tree nuts, Soy, Sulphites, Mustard, Sesame, May contain traces of allergens, Wheat, Soy)
½ tbsp
Soy Sauce
(Contains: May contain traces of allergens, Soy, Sulphites, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Sesame Oil
(Contains: Sesame)
1 unit(s)
Sweet Potato
2 unit(s)
Green Onion
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Zucchini
1 tbsp
Moo Shu Spice Blend
(Contains: Tree nuts, Soy, Milk, Sulphites, Sesame, Peanuts, Wheat, Triticale, Mustard, May contain traces of allergens, Wheat, Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard, May contain traces of allergens, Mustard, Egg)
1 tsp
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
Not included in your delivery
½ tsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes and half the sesame oil to an unlined baking sheet. Season with pepper and half the garlic salt, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Core, then cut pepper into 1-inch pieces.
- Thinly slice green onions, keeping white and green parts separate.
- Add peppers, zucchini and remaining sesame oil to another unlined baking sheet. Season with pepper and remaining garlic salt, then toss to combine.
- Roast in the top of the oven, stirring halfway through, until tender-crisp, 18-20 min.
- Meanwhile, add mayo and gochujang to a small bowl, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tsp (2 tsp) oil, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard all but 1/2 tbsp (1 tbsp) fat from the pan.
- Add Moo Shu Spice Blend, soy sauce and green onion whites to the pan, then stir to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired!)
- Season with pepper, to taste.
- Transfer sweet potatoes to the baking sheet with veggies, then toss to combine.
- Divide veggies between bowls. Top with chicken.
- Dollop gochujang mayo over top.
- Sprinkle with remaining green onions.
If you've opted to get chicken, add 1 tsp (2 tsp) oil to the pan, then add chicken. Cook chicken in the same way the recipe instructs you to cook the pork.**
