Ingredients

Ingredients

ROSIE® Organic Boneless Skinless Chicken Breast Filet
1/4 cup gochujang
3 tbsp. soy sauce
3 tbsp. mirin or sake
5 cloves garlic, minced
1/4 cup packed brown sugar
avocados, halved, seeded, sliced thin
1/2 head purple cabbage, shredded
3 medium carrots, cut into 1/8-inch slices
scallions, chopped
1 tbsp. sesame seeds, toasted
 
  RICE:
1 tbsp. olive oil
1 head cauliflower, stemmed, roughly chopped
2 tsp. gochugaru
Method

Method

1 For the marinade, combine gochujang, soy sauce, mirin, garlic and sugar in a small bowl. Pat chicken dry with paper towels and add to shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Let marinate for at least 30 minutes, or refrigerate up to 4 hours. Remove chicken from marinade.
2 Heat grill to medium heat and brush grates with oil. Grill chicken, brushing with marinade occasionally, until golden-brown and cooked through to an internal temperature of 170°F, about 10-15 minutes. Transfer to plate and let rest.
3 Add cauliflower to food processor and pulse until finely chopped. Heat oil in large skillet over medium-high heat. Add cauliflower and red pepper flakes and cook, stirring occasionally, until tender, about 5 to 8 minutes.
4 Transfer cauliflower to 4 bowls, and top with chicken, avocado, cabbage, carrots, scallions and sesame seeds.

CHECK OUT OUR RECIPE BOOKLET!

Close
x x