Meal Kit

Grilled Southeast Asian BBQ Chicken

with brown rice and zucchini salad

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Capturing Southeast Asian flavors is a balancing act of hot, sour, salt, and sweet combinations. This juicy chicken breast is a great example of hitting all those tasty notes with soy sauce, honey, rice vinegar, and a Korean pepper paste known as gochujang. Like well-behaved preschoolers, these flavors play beautifully together in the sandbox that is this meal. Enjoyed next to whole grain brown rice, we've packed in a ton of flavor without packing in the calories.

In Your Box (serves 2)

  • ¾ cup Parboiled Brown Rice
  • 2 Garlic Cloves
  • 2 fl. oz. Seasoned Rice Vinegar
  • Info
    1 Tbsp. Gochujang Red Pepper Paste
  • Info
    1 fl. oz. Soy Sauce - Gluten-Free
  • ½ oz. Honey
  • 2 Boneless Skinless Chicken Breasts
  • 2 Zucchini
  • 6 oz. Radishes
  • 3 oz. Shredded Red Cabbage

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Grill Pan or Outdoor Grill

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Rice

    Bring a small pot with rice and 1 1/2 cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.

  2. 2

    Marinate the Chicken

    Mince garlic. Combine garlic, 3 Tbsp. vinegar (reserve remaining for salad), gochujang paste, soy sauce, half the honey (reserve remaining for salad), 1/2 tsp. salt, and 1/4 tsp. pepper in a mixing bowl. Rinse chicken breasts and pat dry. Add chicken to marinade and toss to combine. Marinate 5 minutes.

  3. 3

    Prepare the Ingredients

    Trim zucchini ends and, using peeler, shave into long, thin ribbons. When you've peeled to seeds, turn a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Stack ribbons and cut into 3/4" strips. Trim and slice radishes into 1/8” thin half-moons.

  4. 4

    Grill the Chicken

    Heat a grill pan or outdoor grill to medium-low heat. Lightly coat grill or grill pan with cooking spray and grill chicken breasts 6-8 minutes on each side, or until chicken reaches a minimum internal temperature of 165 degrees. Discard marinade that contained raw chicken and wipe bowl clean.

  5. 5

    Prepare the Salad

    Combine 1 Tbsp. olive oil, remaining vinegar, remaining honey, zucchini strips, red cabbage, and radishes (to taste) to clean bowl and season with 3/4 tsp. salt and 1/4 tsp. pepper.

  6. 6

    Plate the Dish

    If desired, slice chicken into 1/2" strips. Place rice and salad on a plate and arrange chicken over salad.

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