Honey Garlic Chicken Bowls

CHICKEN:

1. Preheat oven to 425°F.
2. Add chicken thighs to a large bowl.
3. Drizzle with olive oil and add garlic powder, smoked paprika, salt, and black pepper.
4. Toss until fully coated.
5. Spread chicken evenly on a foil-lined sheet pan.
6. Bake 22–24 minutes.
7. In a small bowl, mix 4 tbsp honey, 4 tsp soy sauce, and 4 cloves minced garlic.
8. Remove chicken from oven and brush or toss with honey-garlic mixture.
9. Tip: if you can move all your chicken closer together when you pour on the glaze it will prevent it from running throughout the pan and wasting flavor basically. You can also put half the sauce on when baking, then when you dice the chicken add the other half to make sure it’s evenly coated across the board.
10. Return to oven 3–5 minutes.
11. Broil 1–2 minutes.
12. Rest 5 minutes, then portion.

RICE:

1. Cook 3 cups jasmine rice according to your rice cooker.
2. Fluff and portion once finished.

BROCCOLI:

1. Toss 2 cups broccoli florets with 1½ tbsp olive oil, 1 tsp salt, and 1 tsp garlic powder.
2. Spread on a separate sheet pan.
3. Roast at 425°F for 15–18 minutes, until tender with crispy edges.

GOCHUJANG YOGURT SAUCE:

1. Add ¾ cup nonfat Greek yogurt, 2 tbsp gochujang paste, 2 tsp soy sauce, 2 tsp rice vinegar (or lime juice), 3 tsp honey, 2 tsp minced garlic, ½ tsp sesame oil, and 1/4 tsp salt and combine well.
2. Whisk until smooth.
3. Thin with water to drizzle consistency.
4. Taste and adjust heat or salt as needed.