Korean BBQ Chicken Bowl with Cucumber Salad & Quinoa

Allergens

This recipe may contain allergens depending on the ingredients you choose for the cucumber salad dressing or quinoa. Please check labels and make necessary adjustments for dietary restrictions.

Ingredients

• 6 oz boneless, skinless chicken breast 1 cup cooked quinoa 1 large cucumber, thinly sliced 1/2 cup shredded carrots 1/4 cup chopped green onions 1 tbsp sesame seeds 1 tbsp olive oil 2 cloves garlic, minced 1 tsp ginger, grated 3 tbsp gluten
• free soy sauce 1 tbsp rice vinegar 1 tbsp honey 1/2 tsp black pepper

Instructions

1. In a bowl, mix the chicken with garlic, ginger, gluten free soy sauce, rice vinegar, honey, and black pepper. Marinate for at least 30 minutes.
2. Heat olive oil in a pan over medium heat. Add marinated chicken and cook until cooked through, about 6 7 minutes per side. Remove from the pan and let rest.
3. In a separate bowl, combine cucumber, carrots, green onions, and sesame seeds. Toss with your favorite Asian dressing or use our simple homemade recipe: mix 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp sesame oil.
4. Assemble the bowl: quinoa, chicken, and cucumber salad.
5. Serve immediately and enjoy!

Chef’s Insight

The combination of textures and flavors in this dish is sure to awaken your senses and leave you feeling refreshed and energized.

Notes

This dish is a perfect example of clean eating, with lean protein from the chicken and whole grains from the quinoa. The cucumber salad adds a refreshing crunch to round out the meal.