Meal Kit
Grilled Southeast Asian BBQ Chicken
with brown rice and zucchini salad
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Soy
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Under %{max_calories} calories
Chef
Jimmy Madla
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)
- 2 Boneless Skinless Chicken Breasts
- 2 Zucchini
- 6 oz. Radishes
- ¾ cup Parboiled Brown Rice
- 3 oz. Shredded Red Cabbage
- 2 fl. oz. Seasoned Rice Vinegar
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1 fl. oz. Soy Sauce - Gluten-Free
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1 Tbsp. Gochujang Red Pepper Paste
- ½ oz. Honey
- 2 Garlic Cloves
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.
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Nutrition (per serving) QPGbXN3E
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Calories970
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Carbohydrates156g
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Net Carbs154g
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Fat11g
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Protein55g
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Sodium2340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Pot
- 1 Mixing Bowl
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
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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.
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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.
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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.
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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.
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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.
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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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