Protein Swap | Paleo: Quick & Spicy Korean-Inspired Chicken
Bok Choy & Cucumber Salad with Sesame-Honey Vinaigrette
Cooking time
10 minutes
Servings
2/4
Calories
470 /serving
Trip out in just 10 minutes with a Korean-inspired night. When you sprinkle a spicy sesame, seaweed and citrus seasoning mix on hot-from-the-pan chicken breasts, the temperature goes up another notch (yup, those Asian chili peppers may have something to do with it!). Keep it no-carb and cool things off with a creatively crisp salad that combines slivers of bok choy and cucumbers, dressed in lime juice, honey and sesame oil.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 225g Bok choy tips
- 3 Cucumbers
- 1 Lime
- 15ml Toasted sesame oil
- 7g Honey
- 6g Shichimi Togarashi (chili pepper, orange peel, black sesame seeds, seaweed, white sesame seeds, Japanese pepper, ginger)
Contains: Sesame
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
4 g
Sodium
150 mg
Total Carb
15 g
Sugars
7 g
Protein
41 g
Fibre
4 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with S&P. In a medium 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. Transfer to a cutting board and season with the shichimi togarashi (start with ½). Let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, remove the root ends of the bok choy; thinly slice crosswise. Halve the cucumbers lengthwise; thinly slice crosswise on an angle. Juice the lime.
Make the salad
In a large bowl, combine the lime juice, honey, sesame oil, 2 tbsp oil (double for 4 portions) and S&P. Add the bok choy and cucumbers; toss well.
Plate your dish
Divide the chicken and salad between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
