Grilled Southeast Asian BBQ Chicken

with brown rice and zucchini salad

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

Calories Conscious
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
  • 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

  • Step 1 - Cook the Rice

    Cook the Rice

    Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.

  • Step 2 - Marinate the Chicken

    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), ½ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Rinse chicken breasts and pat dry. Add chicken to marinade and toss to combine. Marinate 5 minutes.

  • Step 3 - Prepare the Ingredients

    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 ¾" strips. Trim and slice radishes into 1/8” thin half-moons.

  • Step 4 - Grill the Chicken

    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.

  • Step 5 - Prepare the Salad

    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 ¾ tsp. salt and ¼ tsp. pepper.

  • Step 6 - Plate the Dish

    Plate the Dish

    If desired, slice chicken into ½" strips. Place rice and salad on a plate and arrange chicken over salad.