Korean BBQ Chicken Bowls with Roasted Spring Vegetables
A cozy Korean-inspired rice bowl dinner built around sale-value marinated chicken, quick-roasted cabbage and carrots, and a crunchy radish finish. This is colorful, satisfying, and great for a busy night.
Ingredients
- Kevin's Natural Foods Korean BBQ Chicken Breast, 16 OZ 1 package 11.99
- Organic Red Cabbage 1/2 small head, cut into wedges 1.99
- Organic Carrot Bag, 16 OZ 2 carrots, peeled and cut on a bias 1.69
- Organic Red Spring Onion Bunch 2 onions, trimmed and cut into 2-inch lengths 3.66
- Red Radish Bunch 4 radishes, very thinly sliced 1.99
- Organic Japanese Sweet Potato 1 medium, peeled and small diced 2.99
- Pantry cooked rice 2 cups cooked
- Pantry rice vinegar 1 tablespoon
- Pantry soy sauce 1 teaspoon
- Pantry sesame oil 2 teaspoons
- Pantry neutral oil 1 tablespoon
- Pantry sesame seeds 1 teaspoon
- Pantry kosher salt to taste
- Pantry black pepper to taste
- Charles Smith Wines Kung Fu Girl Riesling, 750 ML 750 ML 13.99
Instructions
- Preheat the oven to 425°F. Start 2 cups cooked rice if not already prepared. Line a sheet pan for the vegetables.
- Toss 1/2 small head red cabbage cut into wedges, 2 peeled carrots cut on a bias, 2 trimmed red spring onions cut into 2-inch lengths, and 1 medium peeled small-diced Japanese sweet potato with 1 tablespoon neutral oil, salt, and black pepper. Spread them out with space between the pieces for browning.
- Roast the vegetables for 20 to 25 minutes, turning once halfway through. The cabbage should char at the edges, the carrots should be tender, and the sweet potato should be caramelized and creamy inside.
- While the vegetables roast, thinly slice 4 radishes. Toss them with 1 tablespoon rice vinegar and a pinch of salt. Let them sit for a quick pickle while the rest cooks.
- Heat a skillet over medium heat. Add the 1 package Korean BBQ chicken breast with its sauce and cook according to package style, usually 5 to 7 minutes, stirring occasionally, until hot and lightly glazed. If the pieces are large, slice them into bite-size strips after heating.
- In a small bowl, mix 1 teaspoon soy sauce and 2 teaspoons sesame oil. Toss the hot cooked rice with this mixture for extra aroma and flavor.
- To plate, spoon the sesame rice into wide bowls. Arrange the glazed chicken on one side, then fan the roasted cabbage wedges, carrots, spring onions, and sweet potato around it for a vibrant bowl. Scatter the quick-pickled radishes over the top and finish with 1 teaspoon sesame seeds.
- Serve immediately. Optional wine pairing: Riesling for a classic sweet-savory balance or Gamay for a chilled juicy red option.
Cook time: 40 minutes
Estimated cost: $14-16
Health notes: Approximately 690 calories per serving. About 37g protein, 20g fat, 83g carbohydrates, 8g fiber. Balanced and high in vegetables with moderate sodium depending on the marinade.
Drink pairing: An off-dry Riesling handles the sweet-savory barbecue notes beautifully. For red, a juicy Gamay keeps things fresh and not too heavy.
Wine picks:
- Charles Smith Wines Kung Fu Girl Riesling, 750 ML 13.99 750 ML
- Cedergreen Cellars Gamay Noir, 750 ML 21.99 750 ML
Why it works: Two different but complementary options: an off‑dry Riesling for classic sweet–savory balance and high acidity to cut the sesame/soy and brighten pickled radishes; or a chilled Gamay for vivid red fruit, light tannin and a smoky edge that echoes the charred cabbage and BBQ glaze.