Korean Brunch: Paleo Energy Bowl with Bulgogi Chicken and Kimchi Slaw

Allergens

Soy (in store-bought kimchi), Gluten-free if using gluten-free tamari

Ingredients

• Bulgogi Marinade:
• 1/4 cup coconut aminos
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional) Chicken:
• 1 lb boneless, skinless chicken breasts Kimchi Slaw:
• 2 cups store
• bought or homemade kimchi
• 1 cup shredded carrots
• 1 cup shredded purple cabbage
• 1/4 cup chopped green onions
• 1 tablespoon sesame seeds Dressing:
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• Salt and pepper, to taste Assembly:
• Cooked cauliflower rice or steamed jasmine rice (optional)
• Fresh cilantro leaves
• Sliced avocado

Instructions

1. In a medium bowl, whisk together the Bulgogi Marinade ingredients. Add the chicken breasts and marinate for 30 minutes to overnight.
2. Preheat a grill or grill pan to medium high heat. Grill the marinated chicken until cooked through, about 6 7 minutes per side. Let rest for 5 minutes, then slice into thin strips.
3. In a large bowl, combine the kimchi, shredded carrots, cabbage, and green onions. Toss with the dressing ingredients.
4. Assemble the bowls: Place cooked rice or cauliflower rice at the bottom, followed by sliced chicken, Kimchi Slaw, avocado slices, and fresh cilantro leaves. Sprinkle with sesame seeds and enjoy!

Chef’s Insight

This recipe is versatile and can be adapted to include various proteins and vegetables. Feel free to swap out ingredients based on your preferences or dietary restrictions.

Notes

Use organic ingredients when possible for a cleaner meal.