Chicken & Veggie Kimchi Bowls
These Chicken & Veggie Kimchi Bowls are one of those meals I keep coming back to because they just make life easier. It’s real food, big flavor, and still light enough for lunch without leaving you rummaging for snacks an hour later.You’ve got juicy chicken, fresh crunchy veggies, and that tangy, slightly spicy kimchi that wakes everything up. It keeps things interesting in the best way, not repetitive or boring.Make a batch and lunches are handled for the week, or pull it together on a busy night when you need dinner on the table fast without overthinking it. It’s simple, satisfying, and actually something you’ll want to eat again tomorrow.
Equipment
- 1 Heavy Bottomed Pan
Ingredients
- 1 tablespoon olive oil
- 3 zucchini, sliced
- 1 cup mushrooms, sliced
- ½ onion, sliced
- 1 lb thinly sliced chicken breast preseasoned from your grocery store
- ½ tablespoon cajun seasoning (Tony Chacheries)
- 1 teaspoon garlic powder
For Serving
- ½ avocado, sliced per bowl
- 2 tablespoon prepared napa cabbage kimchi per bowl
Instructions
- In a saute pan, heat your oil and cook your veggies first. Add zucchini, mushroom, onion and cook on medium heat until they are tender.
- Season veggies with your cajun seasoning and garlic powder.
- Place your veggies in a different bowl, and in the same pan saute your pre-seasoned chicken breast. I love the Uncle Chris' Seasoned Chicken Breast from HEB. Any flavor you like will work! Or you can take unseasoned chicken breast and season with the same spices as the vegetables.
- Once the chicken reaches 165 degrees internally, it's done. When I'm doing this for meal prep, I keep this dish in a container with the chicken breasts whole. You can cut them up if you like, but I find this keeps them more moist.
- When you're ready to eat, top the chicken and veggies with avocado and kimchi. Enjoy!