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Korean Chicken Grain Bowls with Kimchi Cucumber Salad3 Min Read

By Healthytravelblog @healthytravel1

Korean Chicken Grain Bowls with Kimchi Cucumber Salad3 min read

These colorful and filling bowls pack a big nutritional punch along with a ton of bright, zesty flavors. Gochujang, a staple in Korean cooking, flavors this simple braised chicken, serving as a saucy counterpoint to a cool and crunchy kimchi cucumber salad. Kimchi, a Korean fermented cabbage, contains naturally occurring probiotics that strengthen the gut, reduce inflammation, lower cholesterol levels and contribute to a radiant complexion. Perfect for weekly meal preps, this dish comes together in a flash, especially when you start with already cooked chicken and grains. Just reheat the chicken in the braising sauce and dig in!

Preparation Time: 45 minutes

Korean Chicken Grain Bowls with Kimchi Cucumber Salad3 min read

Chicken Ingredients:

  • 2 pounds boneless chicken breasts or thighs, cut into 2-inch pieces
  • 4 garlic cloves, chopped
  • ¼ cup gochujang
  • 1 tablespoon sesame oil
  • ¼ cup tamari or soy sauce
  • Juice and zest of 1 lime

Chicken Directions:

  1. In a deep skillet over medium heat, add all the ingredients except the lime juice and zest and mix well to combine.
  2. Bring up to a simmer and cover, cooking for 20-30 minutes until the chicken is cooked through and tender.
  3. Shred the chicken into the sauce, mixing in the lime zest and juice and seasoning to taste with salt and pepper if needed.

Kimchi Cucumber Salad Ingredients:

  • 1 cup kimchi, chopped
  • 1 thin-skinned cucumber, sliced into half-moons
  • 4 scallions, white and green parts, thinly sliced
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon tamari or soy sauce
  • ½ tablespoon honey
  • 1 tablespoon lime juice

Kimchi Cucumber Salad Directions:

  1. In a large bowl, mix together all ingredients to combine.
  2. Allow to sit for at least 5 minutes for the flavors to meld before serving.
Korean Chicken Grain Bowls with Kimchi Cucumber Salad3 min read

To Serve:

  • Sautée greens (try spinach, baby kale, mustard greens, bok choy, or any combination you like)
  • Prepare 2 cups brown rice, quinoa, cauliflower rice or your grain of choice
  • Slice scallions, to garnish

Assembly Directions:

Divide the grains, chicken in its sauce, cucumber salad and sautéed greens between four bowls. Garnish with sliced scallions, if desired, and enjoy!


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