Bulgogi Lime Chicken with Sweet Potato and Bell Pepper Jumble

This bulgogi lime chicken brings together the bold, savory-sweet flavors of Korean-inspired bulgogi sauce with fresh lime for a bright twist. Juicy roasted chicken cutlets are finished with a glossy sauce, while a side of roasted sweet potatoes and bell peppers adds color and heartiness.

The vegetables are tossed in a simple garlic-lime butter that complements the tangy sauce perfectly. Garnished with scallion greens and a squeeze of lime, this dish is a satisfying weeknight dinner that feels special.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in top and middle positions. Wash and dry produce. Dice sweet potatoes into ½-inch pieces. Core, deseed and dice bell peppers into ½-inch pieces. On a baking sheet, toss sweet potatoes and bell peppers with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway, until browned and tender, 20-25 minutes. (For 4 servings, use a second baking sheet for bell peppers; roast sweet potatoes on top rack and bell peppers on middle rack.)
2. While veggies roast, zest and quarter the 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 (for 4 servings, use all sauce and juice from two wedges).
3. Pat chicken cutlets 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 chicken; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer chicken to a second baking sheet. (For 4 servings, remove sheet with bell peppers from oven, carefully push to one side and add chicken to opposite side.) Roast on middle rack until chicken is cooked through, 12-15 minutes. Wipe out pan. Transfer chicken to a cutting board to rest for at least 5 minutes.
4. While chicken roasts, place 1 tablespoon butter (2 tablespoons for 4 servings) in a small microwave-safe bowl; microwave until melted, about 30 seconds. Stir in a pinch of garlic and a pinch of lime zest; season with salt and pepper. Set aside.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add scallion whites and remaining garlic. Cook, stirring frequently, until softened and fragrant, 1-2 minutes. Pour in the bulgogi sauce mixture and cook, stirring occasionally, until slightly thickened, 1-2 minutes. Turn off heat.
6. Once veggies are done, toss with the garlic-lime butter; season generously with salt and pepper. Thinly slice chicken crosswise. Divide veggies and chicken between plates. Spoon sauce over chicken. Garnish with scallion greens. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for bulgogi sauce?

You can use a mix of soy sauce, brown sugar, sesame oil, garlic and ginger as a substitute.

Can I make this dish ahead?

The roasted vegetables can be made ahead and reheated. Cook the chicken fresh for best texture.