Spicy chicken kimchi bowl
If you're craving a hearty and nutrient-dense dish this spicy chicken and kimchi rice bowl is a no-brainer. With a blend of protein-packed chicken and immunity-boosting probiotics for your gut, the meal will fuel your workout or make a nourishing dinner bowl.
It's loaded with edamame beans that promote compounds like soy isoflavones - which are associated with improved heart and bone health. While kimchi needs no introduction - known as a superfood, it's filled with vitamins, minerals, antioxidants and compounds that may protect against cancer.
Research also suggests regularly eating fermented foods, including kimchi, may lower inflammation. It can also strengthen your gut microbiome, which boosts overall health. So take a bite and enrich those tastebuds.
Ingredients:
125g boneless, skinless chicken thighs, chopped into 1cm chunks
½ tbsp tamari
1 garlic cloves, peeled and finely grated
Juice of 1⁄4 lime
1 tbsp sriracha sauce (for chicken)
15g Greek yogurt
½ tbsp mayo
2 tsp sriracha (for dressing)
¼ cauliflower, riced (150g)
1 pak choi, leaves separated and finely sliced
25g edamame beans, defrosted
25g kimchi
Method
Marinade the chicken in tamari, garlic, lime juice and sriracha for 30 minutes.
Mix the yoghurt, mayonnaise and sriracha (for dressing) together and set aside.
Place the cauli rice, pak choi, edamame and kimchi into a bowl and keep in the fridge.
Fry the chicken over medium heat, scraping the marinade into the pan as well. Cook until white throughout (about 5 minutes).
Pull your veggies out of the fridge, top with the chicken and pour over the dressing.
Notes:
Want a warm dish? Before the chicken is fully cooked, add the cauli rice, pak choi and edamame to the pan and stir through for a couple of minutes until warmed. Top with kimchi and the dressing.
This recipe is part of the Fast 800 diet - for more recipes visit their website.
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