Serves: 2 | Serving Size: 1 bowl
Ingredients:
- 2 cups cooked brown rice
- 12 ounces boneless skinless chicken breast
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce of choice, plus more for serving
- 1 tablespoon toasted sesame oil, divided
- 10 ounces baby kale
- 1 green onion, finely chopped
- 1/4 teaspoon salt
- 1 teaspoon sesame seeds
- 1/2 cup kimchi
Directions
- In a medium bowl combine chicken, soy sauce, chili sauce and 1 teaspoon sesame oil. Toss to coat chicken and set aside.
- Warm a 12-inch skillet over medium-low heat. Add 1/4 cup water along with baby kale, cover, reduce heat to low and cook until kale is tender and wilted, about 5 minutes. Drain and rinse with cold running water until cool. Squeeze small handfuls to remove as much liquid as possible from the kale. Transfer to a medium bowl and fluff apart with your fingers. Add half the green onion, salt, remaining 2 teaspoons sesame oil and sesame seeds. Toss to combine and set aside.
- Reheat skillet to medium-high heat. Coat with cooking spray and add chicken. Let cook, undisturbed, until browned, about 5 minutes. Turn over and cook until brown on second side and internal temperature reaches 165*F, about 5 to 8 minutes. Transfer to a cutting board and let rest 5 to 10 minutes before slicing.
- Divide rice between 2 serving bowls. Top each bowl with 1/4 kale salad and kimchi. Slice chicken and add to bowls. Garnish with remaining green onion and serve with additional chili sauce to taste. Enjoy!
recipe updated: 3/28/2021
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