Nick’s Pick | Paleo: Kimchi Chicken Breasts
with Sautéed Bok Choy & Cucumber Salad
Cooking time
20 minutes
Servings
2/4
Calories
470 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Kimchi has just the right kick to kick off an amazing summer evening! It’s a pungent Korean-style condiment, made with fermented chili paste and cabbage. In this paleo-friendly recipe, it warms up nicely next to tender-cooked chicken breasts, sliced to release their juices. Scallion gets the bok choy sauté started, while you double down on veggies with a salad of finely sliced cucumbers refreshingly dressed in sesame oil and rice vinegar.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 225g Baby bok choy
- 1 Scallion
- 3 Cucumbers
- 30ml Rice vinegar
- 30ml Toasted sesame oil
- 66g Organic kimchi
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
4 g
Sodium
1420 mg
Total Carb
21 g
Sugars
11 g
Protein
42 g
Fibre
5 g
Preparation
Cook the chicken & warm the kimchi
Pat the chicken dry with paper towel; season with ⅔ of the spices. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Add the kimchi and cook, stirring occasionally, 2 min., until heated through. Transfer to a cutting board and let the chicken rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). Thinly slice the scallion, separating the white bottom and green top.
Sauté the bok choy
In a second large pan, heat a drizzle of oil on medium. Add the white bottom of the scallion and sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and garlic. Sauté, 2 to 3 min., until tender; season with the remaining spices and S&P.
Make the cucumber salad
Meanwhile, thinly slice the cucumbers. In a medium bowl, combine the cucumbers, vinegar (start with ½), sesame oil and S&P.
Plate your dish
Divide the chicken and bok choy between your plates. Top the chicken with the kimchi. Garnish with the green top of the scallion. Serve the cucumber salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
