Looking for a delicious and nourishing meal that supports your gut health? This Chicken and Kimchi with Quinoa recipe is packed with probiotics, protein, and fiber to keep your digestion happy. Kimchi, a fermented Korean staple, is rich in beneficial bacteria that promote a balanced gut microbiome. Paired with lean chicken for protein and quinoa for a dose of fiber and essential nutrients, this dish is both satisfying and great for your overall well-being. Plus, the bold flavors of kimchi add a spicy, tangy kick that makes healthy eating exciting. Try this easy, gut-friendly meal today!
Ingredients
- 1/3 cup Quinoa (dry, rinsed)
- 1 tbsp Sesame Oil (divided)
- 8 oz Chicken Breast (boneless, skinless, thinly sliced)
- 2 cups Coleslaw Mix
- 1 Red Bell Pepper (large, thinly sliced)
- 1 cup Mushrooms (sliced)
- 1 Garlic (clove, minced)
- 1 tbsp Tamari (or Bragg liquid aminos)
- 1 1/2 tsps Sesame Seeds (toasted)
- 1/2 cup Kimchi
Instructions
- Cook the quinoa according to the package directions. Set aside.
- Meanwhile, heat half of the oil in a large pan over medium-high heat. Once the pan is hot, add the chicken and cook for five to seven minutes or until browned and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining oil, then add the coleslaw mix, bell pepper, and mushrooms. Cook, stirring occasionally, until the vegetables are tender, about three minutes. Add the garlic and cook for another minute, until fragrant.
- Add the tamari and sesame seeds and return the chicken to the pan. Stir until well-coated.
- Serve the chicken and vegetable mixture over a bed of cooked quinoa and top with kimchi. Enjoy!