Korean Pan-Grilled Chicken Breasts
with Spicy Kimchi-Sesame Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
400 /serving
This vinaigrette is the bomb—the flavour bomb—thanks to a clever combo of silky sesame oil, kimchi and chili paste, splashed with lime for brightness. It’s spooned over a carb-conscious spread that puts the grill pan to good use on chicken, bok choy and zucchini.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lime
- 340g Baby bok choy
- 1 Green zucchini
- 1 Garlic clove
- 33g Organic kimchi
- 15ml Toasted sesame oil
- 15ml Sambal oelek
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Sesame • Sulphites
You will need:
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
3 g
Sodium
610 mg
Total Carb
17 g
Sugars
7 g
Protein
44 g
Fibre
6 g
Preparation
Cook the chicken
- Pat the chicken* dry and drizzle with oil; season with ½ the spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the chicken* and cook, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing. Cover with foil and reserve the pan.
Mise en place
- Meanwhile, quarter the zucchini lengthwise; halve crosswise.
- 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.
Sear the vegetables
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the vegetables and sear, turning often, 6 to 8 min., until tender and charred.
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!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
