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

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • Info
    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
  • Info
    ⅕ fl. oz. Tamari Soy Sauce
  • 8 oz. Cooked Jasmine Rice
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    711
  • Carbohydrates
    66g
  • Fat
    27g
  • Protein
    50g
  • Sodium
    1479mg

Recipe Steps

  • 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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