Chicken marinated with gochujang, garlic, vinegar, and olive oil, paired with cauliflower rice, cabbage slaw, and cucumbers. A spicy, prep-friendly bowl using your pantry staples with minimal extras.
LBy LHYE
Servings
3
680 g Chicken thighs, boneless skinless
34 g Gochujang
12 g Garlic
22 g Apple cider vinegar
27 g Olive oil
30 g Soy sauce
4 cup Cauliflower rice
6 cups Green cabbage
2.5 cups Cucumber
15 g White vinegar
9 g Sesame oil
3 g Salt
Calories
669 kcal
Protein
61g
Carbs
24g
Fat
37g
Fiber
8g
Sugar
10g
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Marinate
1. Whisk together Gochujang, Garlic, Apple cider vinegar, Olive oil, and Soy sauce. Add Chicken thighs, boneless skinless and coat well. Marinate for at least 20 minutes or refrigerate up to 24 hours.
680 g Chicken thighs, boneless skinless,
34 g Gochujang,
12 g Garlic,
22 g Apple cider vinegar,
27 g Olive oil,
30 g Soy sauce
Prep Vegetables
2. Thinly shred Green cabbage. Slice Cucumber. Toss Green cabbage with White vinegar, Sesame oil, and Salt until lightly dressed. Keep Cucumber separate for serving.
6 cups Green cabbage,
2.5 cups Cucumber,
15 g White vinegar,
9 g Sesame oil,
3 g Salt
Cook
3. Heat a large skillet over medium-high heat. Add the marinated Chicken thighs, boneless skinless and cook for 5 to 7 minutes per side until caramelized and cooked through to 74C. Transfer to a board and rest for 5 minutes, then slice.
680 g Chicken thighs, boneless skinless
4. In the same skillet over medium heat, add Cauliflower rice and cook for 4 to 5 minutes, stirring, until just tender and any excess moisture cooks off.
4 cup Cauliflower rice
Assemble
5. Divide Cauliflower rice among meal-prep containers or bowls. Top with sliced Chicken thighs, boneless skinless, Green cabbage slaw, and Cucumber. Cool before sealing if packing for later.
680 g Chicken thighs, boneless skinless,
4 cup Cauliflower rice,
6 cups Green cabbage,
2.5 cups Cucumber
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