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Preparation
in 80 minutes
Cooking
in 35 minutes
- Start by marinating the chicken. In a medium bowl whisk together the yogurt and kimchi juice till well combined.
- Add the chicken pieces into the marinade, cover with cling film and marinate for atleast 1 hour but no longer then 24 hours in the fridge.
- After the marination time continue by making the bread crumbs by breaking up the ciabatta into a food processor bowl. Pulse until you have fine crumbs. Set aside in a shallow bowl.
- Grease a small baking sheet pan well with a bit of cooking spray and pre-heat the oven to 375 degrees Fahrenheit.
- Remove the chicken from the marinade and dredge it into the ciabatta crumbs. With your hands mold the crumbs onto the chicken pieces and place on the prepared baking pan.
- Bake at 375 F. for 35 to 37 minutes until cooked through and brown. Set aside to cool slightly.
- Assemble the bowl by placing the lettuce in a deep bowl. Arrange the remaining vegetables around the top of the bowl as desired placing the kimchi in the center and leaving a space for the chicken pieces.
- Prepare the dressing by mixing all ingredients in a large measuring cup or a medium bowl, whisk to combine.
- Add the chicken pieces to the bowl. Garnish with a bit of green onion slices and a sprinkling of sesame seeds. Drizzle as much dressing over top as desired and eat straight away.
Ingredients
For the chicken:
2
chicken breasts
7
oz
yogurt
1/4
cup
Kimchi juice
1
vegetable oil
(to grease)
For the bowl:
2
cups
lettuce
1/4
cup
radishes
(sliced thinly)
1/3
cup
carrots
(shredded)
1/4
cup
cucumber
(matchsticks)
1/4
cup
Rotkohl
(shredded)
3
tbsp
Kimchi
sesame seeds
1-2
scallions
(finley sliced)
For the dressing:
2
tbsp
sesame oil
2
tbsp
rice wine vinegar
2
tbsp
gluten free soy sauce
(gf & low sodium)
1
tbsp
sugar
1
tsp
ginger paste
pinch/es of
black pepper
Nutritional & Dietary
Gluten free
No eggs added
No nuts added
No oat added
Palm oil free
Wheat free
