Roasted Bulgogi Lime Chicken
with Sweet Potato & Bell Pepper Jumble
- Sesame
- Soy
- Wheat
- Milk
Roasted pork filet is sliced and topped with a tangy-sweet bulgogi lime sauce, then served alongside a colorful jumble of sweet potatoes and bell peppers tossed in garlic-lime butter. Finished with scallion greens and a lime wedge for a fresh, zesty touch, this dish is equal parts bold and balanced.
Ingredients
1 unit
Green Bell Pepper
4 ounce
Bulgogi Sauce
(Contains: Sesame, Soy, Wheat)
2 unit
Sweet Potato
1 clove
Garlic
12 ounce
Chicken Cutlets
1 unit
Lime
2 unit
Scallions
1 unit
Bell Pepper
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Dice sweet potatoes into ½-inch pieces. Core, deseed, and dice bell peppers into ½-inch pieces. Toss veggies on a baking sheet with a drizzle of oil and a pinch of salt and pepper.
Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes. (For 4 servings, use a second baking sheet for the bell peppers; roast sweet potatoes on top rack and bell peppers on middle rack.)
While veggies roast, zest and quarter lime. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens.
In a small bowl, combine half the bulgogi sauce and juice from one lime wedge (all the bulgogi sauce and juice from two lime wedges for 4 servings).
Pat pork* dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes.
Turn off heat; transfer pork to a second baking sheet. (For 4 servings, remove sheet with bell peppers from oven and carefully push to one side; add pork to opposite side.) Roast on middle rack until pork is cooked through, 12-15 minutes. Wipe out pan.
Transfer pork to a cutting board to rest for at least 5 minutes.
While pork roasts, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until melted, 30 seconds.
Stir in a pinch of garlic and a pinch of lime zest; season with salt and pepper. Set aside.
Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites and remaining garlic. Cook, stirring frequently, until softened and fragrant, 1-2 minutes.
Pour in bulgogi sauce mixture and cook, stirring occasionally, until slightly thickened, 1-2 minutes. Turn off heat.
Once veggies are done, toss with garlic-lime butter; season generously with salt and pepper.
Thinly slice pork crosswise.
Divide veggies and pork between plates. Spoon sauce over pork. Garnish with scallion greens. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the sweet and flavorful bulgogi sauce, though some found it too sweet; consider adjusting sugar to taste 🍲.
- Ease of prep: Some found vegetable prep time-consuming; consider stir-frying veggies instead of roasting for a quicker option.
- Suggestions: Try adding rice or quinoa for a more filling meal; experiment with adding red onions or carrots to the veggie mix.
- Portions: Several customers mentioned the meal wasn't very filling; consider increasing the amount of protein or adding a starch.
- Vegetables: The sweet potato and bell pepper combo was a hit for many, but some preferred alternatives like broccoli or green beans.
Reviews from our home cooks
Delicious! Great flavors! I used all the bulgogi sauce and that was definitely the right choice.
We swapped chicken for pork and it was really good for our first recipe! Some of the peppers burned though, since they roasted again with the pork after it was pretty much done. I think another veggie should had been added like broccoli or green beans.
Very delicious. I love the sweet korean bbq sauce, I would buy that in a bottle. The vegetables were great too.
This was a pork dish we subbed in the chicken and AMAZING. Would order again. So fresh and zesty tasting.
Great combination of tastes! We added carrots to the vegetables for an even more veggie-friendly option. We did not use the Garlic Lime butter though. We don't like garlic, lime or butter.
I added red onions to the veggies which made it really pop. Awesome recipe, loved the sauce
This dish was surprisingly delish. The sauce was sweet and flavorful. The medley of veggies was really good. We actually added rice to this dish. If it had rice we would've given it a four star
Too sweet! The Bulgogi sauce has way too much added sugar. Seriously people do not need to eat that much sugar. Start with less sugar and give folks the option to add sugar if they like it sweeter. With the sweet potatoes there are too many carbs per serving.
I loved the mix of the bell peppers and sweet potatoes. This was great
Needed more sauce. Peppers were large so there were so many. Rather have broccoli instead of sweet potato, didn't seem to fit flavor profile well.
