Chicken Kimchi Bowls
Ingredients
- ¾ lb boneless, skinless chicken thighs, cubed
- 1½ tsp dark sesame oil
- 2 Tbsp low-sodium soy sauce
- 1½ Tbsp honey
- 2 green onions, cut into 1½-inch pieces
- 1 (12-oz) pkg chopped cauliflower
- ½ English cucumber
- ½ (14-oz) jar kimchi
- 1½ avocados, sliced
- Sesame seeds (optional)
Instructions
- Cook chicken in hot oil in a large skillet over medium-high heat 6 to 8 minutes. Add soy sauce and honey; cook 1 minute or until liquid has evaporated and chicken is browned. Add onions; cook 2 minutes or until browned.
- Meanwhile, cook cauliflower according to package directions. Peel cucumber into thin ribbons using a vegetable peeler.
- Divide cauliflower among 3 bowls; top with chicken mixture, cucumber, kimchi, and avocados. Sprinkle with sesame seeds, if desired.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
397
|
397
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 30 | 30 |
| Carb (g) | 26 | 26 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 854 | 854 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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