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"I, too, have become obsessed with sheet-pan dinners," says Rach. This one is made with chicken, zucchini and a sweet-spicy fermented chili paste/sauce called gochujang—a Korean cooking staple. A fun thing she occasionally likes to do with these dinners is make a crunchy topping to lend different textures and flavors. Here, she tops the dish with a crispy, spicy cucumber and radish salad and the result is, as Rach puts it, "wildly filled with flavor." It's a must-try!
Shopping Tip: Look for gochujang in a tub, jar or squeeze bottle in the international aisle or order online. (Rach likes this one: Bibigo Gochujang.)
For the salad topper, combine the cucumbers, radishes and scallions in a bowl, whisk up dressing and toss with salad. Add sesame seeds just before serving.
For the tray bake, preheat oven to 425°F.
Whisk up gochujang, soy sauce, rice wine vinegar, light brown sugar, oil, ginger, and garlic in a large bowl.
Place chicken, zucchini and onions into a mixing bowl, season with a little salt and generous black pepper and toss to combine. Arrange on nonstick foil-lined or foil- and parchment-lined large sheet tray. Roast about 25 minutes or until chicken is browned and cooked through and zucchini is tender. Top tray with salad and sesame seeds to serve.