Kimchi and Grilled Chicken Rice Bowl

Prep Time: 10 minutes

Cook Time: 21 minutes

Ready In: 1 hour, including marinating time

Serves: 4

Ingredients:

● 1 tablespoon olive oil

● 1 tablespoon low-sodium soy sauce

● 1 tablespoon honey

● 1 tablespoon rice vinegar

● 1 teaspoon sesame oil

● 1 teaspoon kosher salt

● 1/2 teaspoon black pepper

● 2 boneless, skinless chicken breasts

● 4 cups cooked brown rice (or quinoa)

● 1 cup cabbage kimchi, chopped

● 1/2 cup matchstick carrots

● 4 eggs, soft-boiled, for serving

● Sesame seeds, for garnish

● Sliced fresh green onions, for garnish

● Sriracha or gochujang (optional, for extra heat)

Directions:

1. Combine olive oil, soy sauce, honey, rice vinegar, sesame oil, salt, and pepper in a large resealable plastic bag. Add chicken and refrigerate at least 30 minutes, or up to 2 hours.

2. Heat a grill or grill pan over medium-high heat. Remove chicken from marinade and discard marinade. Grill chicken until an internal temperature of at least 165°F is reached and chicken is lightly charred, about 6-8 minutes per side. Remove from heat and let rest at least 5 minutes before slicing into strips.

3. Divide rice evenly among serving bowls. Top with sliced chicken, kimchi, carrots and eggs. Garnish with sesame seeds and green onions. Drizzle with hot sauce, if desired, and serve.

Tip: To make the perfect soft-boiled eggs, gently lower eggs into boiling water and cook for 6-7 minutes. Then, quickly transfer eggs to an ice bath to stop the cooking process. Peel and serve.