Vibrant Korean Low-Carb Power Bowl

Allergens

Soy, Wheat (from soy sauce)

Ingredients

• 1 cup cooked quinoa 2 cups kimchi 1 large cucumber 1 lb boneless, skinless chicken thighs 1 tbsp sesame oil Salt and pepper to taste

Instructions

1. Prepare the Korean BBQ marinade by combining soy sauce, honey, rice vinegar, minced garlic, grated ginger, black pepper, and sesame oil in a bowl.
2. Cut the chicken into bite sized pieces and marinate it in the prepared sauce for at least 30 minutes.
3. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. Place the marinated chicken on the lined baking sheet, reserving the marinade. Bake for 15 20 minutes, or until cooked through and golden brown.
5. Slice the cucumber into thin ribbons using a julienne peeler or knife.
6. In a bowl, mix the cooked quinoa with the kimchi to create a delicious base for your power bowl.
7. Assemble your power bowls by layering the quinoa kimchi mixture, cucumber ribbons, and Korean BBQ chicken. Drizzle with apple vinaigrette and enjoy!

Chef’s Insight

This low-carb Korean Power Bowl is a perfect balance of flavors, textures, and nutrients, making it an ideal choice for a quick yet satisfying meal.

Notes

To enhance the flavor of the marinade, consider adding a pinch of red pepper flakes for a touch of heat.