Korean Chicken Tacos with Marinated Cucumbers & Roasted Vegetables

Korean Chicken Tacos

with Marinated Cucumbers & Roasted Vegetables

30 MIN
myWW™
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

A flavorful sauce of spicy gochujang (or Korean red chile paste), soy sauce, brown sugar, and sesame oil coats the bites of tender chicken in these tacos—complete with crisp marinated cucumbers and crunchy sesame seeds. We’re also using a bit of bright, citrusy ponzu to elevate a simple side of roasted carrots and brussels sprouts.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

15 green SmartPoints®
12 blue SmartPoints®
12 purple SmartPoints®

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Korean Chicken Tacos with Marinated Cucumbers & Roasted Vegetables
Title
  • 10 oz Chopped Chicken Breast
  • 4 Flour Tortillas
  • 6 oz Carrots
  • 2 Persian Cucumbers
  • 4 oz Brussels Sprouts
  • 2 tsps Gochujang
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Black & White Sesame Seeds
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & marinate the cucumbers:
1 Prepare the ingredients & marinate the cucumbers:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Roughly chop the peanuts. To make the sauce, in a bowl, whisk together the sugar, soy sauce, half the sesame oil, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Halve the cucumbers crosswise, then quarter lengthwise. Place in a bowl; add the vinegar, remaining sesame oil, and half the sesame seeds. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Roast & dress the vegetables:
2 Roast & dress the vegetables:

While the cucumbers marinate, place the halved brussels sprouts and carrot pieces on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl; add the ponzu sauce and toss to coat. Taste, then season with salt and pepper if desired. 

Cook the chicken & sauce:
3 Cook the chicken & sauce:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. 

Warm the tortillas:
4 Warm the tortillas:

Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. 

Assemble the tacos & serve your dish:
5 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, cooked chicken and sauce, marinated cucumbers (discarding any liquid), and remaining sesame seeds. Serve the tacos with the dressed vegetables on the side. Garnish the vegetables with the chopped peanuts. Enjoy! 

Tips from Home Chefs

Get Plans

Korean Chicken Tacos

Prepare the ingredients & marinate the cucumbers:
1 Prepare the ingredients & marinate the cucumbers:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Roughly chop the peanuts. To make the sauce, in a bowl, whisk together the sugar, soy sauce, half the sesame oil, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Halve the cucumbers crosswise, then quarter lengthwise. Place in a bowl; add the vinegar, remaining sesame oil, and half the sesame seeds. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Roast & dress the vegetables:

While the cucumbers marinate, place the halved brussels sprouts and carrot pieces on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl; add the ponzu sauce and toss to coat. Taste, then season with salt and pepper if desired. 

Roast & dress the vegetables:
Cook the chicken & sauce:
3 Cook the chicken & sauce:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. 

4 Warm the tortillas:

Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. 

Warm the tortillas:
Assemble the tacos & serve your dish:
5 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, cooked chicken and sauce, marinated cucumbers (discarding any liquid), and remaining sesame seeds. Serve the tacos with the dressed vegetables on the side. Garnish the vegetables with the chopped peanuts. Enjoy! 

Browse Steps
1 of 5