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
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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.
