Kimchi Chicken and Vegetables

Kimchi is so good for gut health! We should be including fermented foods in our diet daily to keep our tummies happy.

We chose cauliflower, carrot, asparagus and bok choy for our vegetables but seriously, throw in whatever you like! The more veggies the better.

Hint: If you don't like the spiciness of Kimchi you can substitute it with Sauerkraut.

Prep time: 10 mins
Cook time: 15 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 teaspoons of cold pressed coconut oil

125 grams of chicken breast

1/2 teaspoon of grated fresh ginger

50 grams of cauliflower florets

1/4 small carrot (20g) sliced in ribbons

2 fresh asparagus spears

1/2 bok choy, (or 1 baby bok choy) sliced

1/4 cup of kimchi, drained and liquid reserved

Sauce Ingredients

2 teaspoons of whole egg mayonnaise*

1 teaspoon of reserved kimchi liquid

1 teaspoon of coconut aminos

1/2 teaspoon of lemon juice

Method

Heat 1 tsp of the oil in a pan to medium high heat and cook chicken until just done. Remove from the pan and set aside.

Add the remaining tsp of oil to the pan and add the ginger and cauliflower. Cook for 2 minutes then add remaining vegetables and cook for a further 2 minutes.

Meanwhile whisk all sauce ingredients together and set aside.

Return the chicken to the pan along with the kimchi and stir through then add the sauce. Heat through, serve and enjoy!

*We love to make our own mayonnaise but if you are using store bought choose organic whole egg with no added sugar. The macros are worked on our recipe and you can find it in the Dressings and Sauces section

Calories: 342
Protein: 32.1
Carbs: 6.8
Fibre: 4.8
Fat: 19.5

The Ultimate Clean-Eating eBook.

40 Healthy fast food recipes

Completely wheat-free & dairy-free

Every recipe is clean & lean

Fast, fresh & delicious

Download Now