Chicken Bulgogi Bowls
with Roasted Chioggia Beets & Zingy Apple-Cuke Salad
Cooking time
30 minutes
Servings
2/4
Calories
710 /serving
Beets that earn their stripes! Chioggia are also known as candy stripe beets—one glance at that colourful interior and you’ll know why. Sliced into wedges and roasted, they join a salad of juicy chopped apple and crunchy cucumbers for the zing that makes these bowls sing. You’ll give your jasmine rice a sushi-rice twist by mixing in a dash of vinegar. Just like that, you’ve got the perfect base for juicy, aromatic, Korean-spiced chicken breasts with a sweet soy glaze.
We will send you:
- 2 Chicken breasts
- 2 Cucumbers
- 1 Bunch of garlic chives
- 1 Apple
- 225g Chioggia beets
- 157g Jasmine rice
- 30ml Rice vinegar
- 30ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Peeler
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
9 g
Saturated Fat
2 g
Sodium
1650 mg
Total Carb
105 g
Sugars
28 g
Protein
47 g
Fibre
5 g
Preparation
Roast the beets
Preheat the oven to 450°F. Peel and halve the beets lengthwise; slice into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, flipping halfway through, 20 to 25 min., until tender. Switch the oven to broil and cook, 2 to 3 min., if extra colour is desired.
Cook the rice
While the beets roast, in a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Gently stir in 1 tbsp of vinegar (double for 4 portions). Fluff and set aside in a warm spot.
Cook the chicken
While the rice cooks, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Add the soy sauce and 1 tbsp water (double for 4 portions), flipping the chicken several times to coat with the sauce. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Medium-dice the cucumbers. Core and medium-dice the apple. Thinly slice the garlic chives. In a medium bowl, make the salad by combining the cucumbers, apple and remaining vinegar; toss well.
Plate your dish
Divide the rice between your bowls. Top with the chicken, beets and salad. Drizzle any remaining sauce over top. Garnish with the garlic chives. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
