NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp gochujang paste

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1.5 cups cauliflower rice

0.5 cup kimchi

1 tbsp green onions

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken thighs dry with paper towels and season both sides with sea salt and black pepper.

• 2

  In a small bowl, whisk together the gochujang, coconut aminos, toasted sesame oil, grated ginger, and minced garlic to create a smooth glaze.

• 3

  Heat a large non-stick skillet over medium-high heat and add the chicken thighs, searing for 5 to 6 minutes per side until golden and cooked through.

• 4

  Reduce the heat to low and pour the gochujang glaze over the chicken, tossing to coat for 1 to 2 minutes until the sauce is thick and caramelized.

• 5

  In a separate skillet, sauté the cauliflower rice over medium heat for 3 to 5 minutes until tender but still slightly firm.

• 6

  Divide the cauliflower rice between bowls and top with the spicy glazed chicken and a generous portion of kimchi.

• 7

  Garnish with sliced green onions and sesame seeds before serving.