Korean Grilled Chicken Breasts
with Spicy Kimchi-Sesame Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
380 /serving
This vinaigrette is the bomb—the flavour bomb—thanks to a clever combo of silky toasted sesame oil, sharp kimchi and chili paste, splashed with lime for brightness. It’s spooned over a carb-conscious spread that puts the grill to good use on chicken, bok choy and zucchini.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Garlic clove
- 1 Lime
- 1 Green zucchini
- 340g Baby bok choy
- 33g Organic kimchi
- 15ml Sambal oelek
- 15ml Toasted sesame oil
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Sesame • Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
17 g
Saturated Fat
3 g
Sodium
620 mg
Total Carb
17 g
Sugars
6 g
Protein
43 g
Fibre
7 g
Preparation
Grill the chicken
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the chicken* dry and drizzle with oil; season with ½ the spices and S&P.
- Add to the BBQ and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, quarter the zucchini lengthwise.
- Remove the root ends of the bok choy; halve lengthwise (quarter if large).
- Mince the garlic.
- In a large bowl, combine the zucchini, bok choy, garlic, a drizzle of oil, the remaining spices and S&P.
- Quarter the lime.
Grill the vegetables
- Add the vegetables to the BBQ and grill, turning often, 6 to 8 min., until tender and charred.
- Transfer to a cutting board and halve the zucchini crosswise.
Make the kimchi-sesame vinaigrette
- Meanwhile, roughly chop the kimchi.
- In a medium bowl, combine the kimchi, sambal oelek, sesame oil, juice of ½ the lime wedges and S&P.
Plate your dish
- Divide the vegetables between your bowls.
- Top with the chicken.
- Spoon the kimchi-sesame vinaigrette over.
- Garnish with the remaining lime wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
