Korean BBQ Grilled Chicken with Garlic Ginger Rice and Cauliflower
ready to grill
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Soy, Tree Nuts
Chef
Jimmy Cababa
In Your Box (serves 2)
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1 oz. Roasted Salted Cashews
- 8 oz. Snap Peas
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cauliflower Florets
- ½ oz. Toasted Sesame Oil
- 1 tsp. Asian Garlic and Ginger Seasoning
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⅕ fl. oz. Tamari Soy Sauce
- 8 oz. Cooked Jasmine Rice
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2 oz. Korean BBQ Sauce
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)
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Calories707
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Carbohydrates66g
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Fat27g
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Protein49g
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Sodium1483mg
Recipe Steps
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 Grill The Ingredients
Combine cauliflower, rice, soy, sesame oil, seasoning blend, and snap peas in the bag. Toss to combine. Place on the grill and cook 15 minutes or until cauliflower is tender. Seasoning chicken with ¼ tsp salt, a pinch of pepper and 1 tsp olive oil. Grill presentation side down for 5 minutes. Flip and top evenly with bbq sauce. Grill until chicken reaches a minimum internal temperature of 165 degrees, 5 minutes. Plate dish as pictured on front of card, garnishing with cashews. Bon appétit!
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