Korean Chicken Bowl

8 Chicken Thighs

3 cup Broccoli

3 cup Cauliflower

1 Red Pepper

2 cup Rice

1 tbsp Honey

1 tbsp Coconut Amino

1 tbsp Sesame Oil

1 tbsp Grated Ginger

1 tsp Garlic

1/2 tsp Chili Flakes

2 tbsp Sesame Seeds

2 Avocados

1/4 cup Green Onion

Sauce:

1/2 cup Coconut Amino

1 tbsp Grated Ginger

1/4 cup Sesame Oil

1 tbsp Garlic

1/2 tsp Chili Flakes

1. Marinate chicken thighs in a bowl with 1 tbsp honey, 1 tbsp coconut amino, 1 tbsp sesame oil, 1 tbsp grated ginger, 1 tsp garlic, and 1/2 tsp chili flakes for at least 1 hour.

2. Place chicken on a lined baking sheet in the oil on broil for 20 minutes, flipping halfway.

3. Cook 2 cups of rice according to package.

4. In a small saucepan, combine 1/2 cup coconut amino, 1 tbsp ginger, 1/4 cup sesame oil, 1 tbsp garlic, and 1/2 tsp chili flakes and simmer on low.

5. Cut broccoli, cauliflower, and red pepper and lightly sauté in about 3 tbsp of sauce for 5 minutes.

6. Add the chicken, veggies, and avocado to a bowl of rice and top with sauce sesame seeds, and green onion.

Ingredient Call Out:

Avocado: Full of vitamin C, E, K, and B6, magnesium, potassium, and essential omega-3 fatty acids. i.e. it gives you glowing skin.

Garlic: Garlic is immune boosting, can reduce blood pressure, and is packed with Manganese, vitamin B6, and vitamin C.

Ginger: Helps digestion, fights of colds, and reduces nausea. It is anti-inflammatory, lowers blood sugars, and lowers the risk of infection.

Broccoli: A source of vitamins A, K, C, B, folic acid, fiber, protein, iron, potassium, calcium, and magnesium. (wow!)

Cauliflower: Full of fiber to aid digestion, chlorine which helps with learning and memory, and antioxidants protecting your cells from free radicals.