Korean High-Protein BBQ Chicken Bowl with Kale Slaw and Quinoa

Allergens

Tree nuts (almonds)

Ingredients

• 4 boneless, skinless chicken thighs 1 cup quinoa 2 cups chopped kale 1/2 cup shredded carrots 1/2 cup chopped green onions 1/3 cup sliced almonds 1/4 cup sesame seeds 2 tablespoons olive oil Salt and pepper, to taste For the BBQ Sauce: 1/2 cup low
• sodium soy sauce 1/4 cup honey 1/4 cup apple cider vinegar 2 cloves garlic, minced 1 teaspoon grated ginger

Instructions

1. In a medium bowl, whisk together the ingredients for the BBQ sauce and set aside.
2. Season chicken thighs with salt and pepper, then marinate in half of the BBQ sauce for at least 30 minutes.
3. Preheat the grill to medium high heat and cook the chicken thighs until cooked through, brushing with remaining BBQ sauce as they cook. Remove from the grill and let rest.
4. Cook quinoa according to package instructions.
5. In a large bowl, toss together kale, carrots, green onions, almonds, sesame seeds, and olive oil. Season with salt and pepper.
6. Assemble the bowls: divide cooked quinoa between two bowls, top with grilled chicken and kale slaw.

Chef’s Insight

This dish is perfect for meal prep, as it keeps well and provides a balanced, high-protein meal.

Notes

This dish is gluten-free and dairy-free.