Name: moonbowls (Healthy Korean Bowls- SOMA)s CHICKEN AND BROCCOLI Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 lb boneless skinless chicken breasts; 1 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tbs neutral oil (canola or vegetable); 2 ea large eggs (optional, for jammy egg); 2 stalks green onions, thinly sliced; 1 tbs toasted sesame seeds; 2 ea lemon wedges; 12 oz broccoli florets (trimmed, bite-sized); 1 cup corn kernels (fresh or thawed if frozen); 0.25 cup red bell pepper, finely diced; 0.25 cup red onion, finely diced; 2 tbs fresh cilantro or parsley, chopped; 1 tbs olive oil; 1 tsp apple cider vinegar; 0.5 tsp salt (for salad); 0.25 tsp black pepper (for salad); 2 tbs gochujang (Korean chili paste); 1 tbs soy sauce (use tamari for GF); 1 tbs brown sugar or honey; 1 tsp rice vinegar; 0.5 tsp sesame oil; 1 tsp minced garlic; 1 tbs warm water (to thin); 2 cups steamed white rice or brown rice

Method

Protein & Toppings

Prep chicken

Pat chicken breasts dry with paper towels. Pound to even thickness if needed (about 1/2" thick) so they cook evenly. Season both sides with kosher salt, black pepper, and garlic powder.

Grill or pan-sear chicken

Heat a grill or heavy skillet over medium-high heat and brush the surface with 1 tablespoon neutral oil. Cook the chicken 5–7 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice into 1/2" strips or bite-sized pieces.

Make jammy eggs (optional)

Bring a small pot of water to a gentle simmer. Carefully lower cold eggs into the water and simmer for 6 minutes for jammy yolks. Immediately transfer eggs to an ice bath for 3 minutes, peel gently, and halve. If you prefer hard-cooked, simmer 9–10 minutes before cooling.

Garnish prep

Thinly slice green onions and toast sesame seeds in a dry skillet over medium heat for 2–3 minutes until fragrant and lightly browned; set aside.

Vegetables & Salad

Roast broccoli

Preheat oven to 425°F (220°C). Toss broccoli florets with 1 tablespoon olive oil and a pinch of salt and pepper. Spread in a single layer on a rimmed baking sheet and roast 12–15 minutes, turning halfway, until edges are caramelized and tender. Remove from oven and keep warm.

Prepare corn salad

In a medium bowl combine corn kernels, diced red bell pepper, diced red onion, chopped cilantro (or parsley), 1 tablespoon olive oil, 1 teaspoon apple cider vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to combine and taste-adjust seasoning.

Korean BBQ Sauce

Whisk together gochujang, soy sauce (or tamari), brown sugar (or honey), rice vinegar, sesame oil, minced garlic, and 1 tablespoon warm water until smooth. Taste and adjust: add more water for a thinner sauce or more sugar for sweetness. Reserve some sauce for drizzling and serve the remainder on the side.

Assembly

Divide 2 cups cooked rice between two bowls (serves 2). Arrange sliced grilled chicken on one side, roasted broccoli on another, and spoon the corn salad beside them.

Place a halved jammy egg in each bowl if using. Sprinkle sliced green onions and toasted sesame seeds over the bowls. Drizzle 1–2 tablespoons Korean BBQ sauce over the chicken and vegetables and serve additional sauce on the side.

Garnish each bowl with a lemon wedge to squeeze over just before eating.

Chicken And Broccoli Recipe