Korean BBQ Chicken Breast with Kale and Rice
Tender chicken breasts glazed with Korean BBQ teriyaki sauce, served over steamed rice and sautéed kale for a flavorful, balanced meal.
Dietary Information
Equipment Needed
Ingredients
Instructions
Cook the rice: Rinse the rice under cold water until clear. Add rice and water (or broth) to a pot, bring to a boil, reduce to a simmer, cover, and cook for 15-20 minutes until tender.
Meanwhile, season the chicken breasts with salt and pepper.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through.
Pour Korean BBQ teriyaki sauce over the chicken, reduce heat to low, and simmer for 3-4 minutes until the sauce thickens and coats the chicken.
Remove chicken from skillet and set aside. Wipe skillet clean if needed.
Add remaining 1 tablespoon of oil to the skillet. Add minced garlic and sauté for 30 seconds until fragrant.
Add chopped kale, season lightly with salt and pepper, and sauté for 3-4 minutes until wilted and tender.
To serve, spoon steamed rice onto plates, top with sautéed kale, and place sliced Korean BBQ chicken breast on top. Drizzle with additional sauce if desired.
