Chicken and Brown Rice Bowl with Kimchi and Cucumber

Make chicken and brown rice bowl with kimchi and cucumber, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
100 g Cooked brown rice (Cooked weight.)
80 g Kimchi
80 g Cucumber
20 g Spring onion
Half a tbsp (9 g) Gochujang
2 tsp (10 g) Tamari
3 g Sesame seeds
A splash Rice vinegar
Ingredient notes on the recipe page.

METHOD
1. Flatten the chicken to an even thickness, rub it with the tamari and half the gochujang and grill it under a hot grill for five minutes a side until charred at the edges and no longer pink inside. Rest and slice.
2. Slice the cucumber thinly and toss it with the rice vinegar and a pinch of salt.
3. Rice in the bowl, chicken over, the kimchi and cucumber in two piles beside it, the rest of the gochujang dotted on and the spring onion and sesame seeds over.

Contains gluten cereals, fish, crustaceans, soya and sesame.
Traditional kimchi is made with fish sauce and salted shrimp. Vegan kimchi carries neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-brown-rice-kimchi-cucumber

AI-generated images illustrating the recipe.

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