Gochujang Chicken

GOCHUJANG CHICKEN SALAD SANDWICH WITH SESAME CARROT FRIES AND PICKLED CUCUMBER

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PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 570

DIFFICULTY LEVEL: MEDIUM

INGREDIENTS:  Scallions, Lime, 1/3 Cup Sour Cream, 1 TSP Korean Chili Flakes, Sliced Potato Buns, Mini Cucumber,  1 TBSP Sesame Seeds, 1/4 Cup Gochujang Sauce, Carrots, Chicken Cutlets, 1 TSP Garlic Powder

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Step 1: Prep and Roast Carrots

Preheat oven to 425. Wash and dry produce.

Slice scallions, quarter lime.

Trim, peel, and halve carrots, cut into sticks.

Toss carrots with a drizzle of oil, sesame seeds, 1/4 tsp salt and pepper.

Roast on top rack for 18 minutes.

Step 2: Cook Chicken

While carrots cook, pat chicken dry with paper towels, season both sides with garlic powder, 1/4 TSP salt and pepper.

Heat a drizzle of olive oil in a large pan over medium heat. Cook chicken for 5 minutes per side.

Rest on cutting board for 5 minutes before dicing into cubes.

Step 3: Pickle Cucumber, Mix Salad, Toast Buns

In a medium microwave safe bowl whisk together 1/4 tsp sugar, juice from entire lime, and 1/4 tsp salt and pepper.

Stir in cucumber. Microwave for 1 minute. Stir and set aside until ready to serve.

In a large bowl, combine scallions, diced chicken, sour cream, gochuchang, Korean chili flakes, 1/4 tsp of salt and pepper.

Toast potato buns.

Step 4: Finish and Serve

Assemble sandwiches. Top pickled cucumbers on to chicken.

Serve with sesame carrot fries, and remaining pickled cucumbers on the side.

Enjoy!