Korean Gochujang Chicken with Brussels Sprouts and Zucchini

One plate is the amount the calories and protein above are for.

• 3.5 oz chicken breast
• 1.25 cups cooked brussels sprouts (from 1.56 cups raw)
• 1 cups cooked zucchini (from 1.3 cups raw)
• 0.5 cups cooked spinach (from 2.5 cups raw)
• 1 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 cup low sodium chicken broth
• 1 scallion, sliced

• 7 oz chicken breast
• 2 1/2 cups cooked brussels sprouts (from 3.125 cups raw)
• 2 cups cooked zucchini (from 2.6 cups raw)
• 1 cup cooked spinach (from 5 cups raw)
• 2 tbsp gochujang
• 2 tbsp rice vinegar
• 2 tbsp grated ginger
• 4 cloves garlic, minced
• 2 cups low sodium chicken broth
• 2 scallion, sliced

• 14 oz chicken breast
• 5 cups cooked brussels sprouts (from 6.25 cups raw)
• 4 cups cooked zucchini (from 5.2 cups raw)
• 2 cups cooked spinach (from 10 cups raw)
• 4 tbsp gochujang
• 4 tbsp rice vinegar
• 4 tbsp grated ginger
• 8 cloves garlic, minced
• 4 cups low sodium chicken broth
• 4 scallion, sliced

• 21 oz chicken breast
• 7 1/2 cups cooked brussels sprouts (from 9.375 cups raw)
• 6 cups cooked zucchini (from 7.8 cups raw)
• 3 cups cooked spinach (from 15 cups raw)
• 6 tbsp gochujang
• 6 tbsp rice vinegar
• 6 tbsp grated ginger
• 12 cloves garlic, minced
• 6 cups low sodium chicken broth
• 6 scallion, sliced

• 28 oz chicken breast
• 10 cups cooked brussels sprouts (from 12.5 cups raw)
• 8 cups cooked zucchini (from 10.4 cups raw)
• 4 cups cooked spinach (from 20 cups raw)
• 8 tbsp gochujang
• 8 tbsp rice vinegar
• 8 tbsp grated ginger
• 16 cloves garlic, minced
• 8 cups low sodium chicken broth
• 8 scallion, sliced

1. Whisk the gochujang, rice vinegar, ginger, and garlic into the chicken broth and simmer for 2 minutes until fragrant.

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2. Add the chicken breast, cover, and poach for 14 minutes until the center reaches 165°F and is no longer pink.

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3. Rest the chicken for 3 minutes, then slice it across the grain.

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4. Steam the halved Brussels sprouts in the broth covered for 7 minutes until fork tender.

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5. Add the zucchini and cook for 3 minutes until just tender.

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6. Stir the spinach in for the last 2 minutes until wilted, then plate with the sliced chicken and scallion.

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• Calories310
• Protein39g
• Carbs27g
• Fat5g
• Fiber6g
• Sodium440mg

• A Healthy Weight
• Eating Well
• Gut Health

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