dinner · lunch · Korean-inspired
Gochujang Ginger Chicken & Cauliflower Barley Bowls
A spicy grain bowl with chicken breast, cauliflower, and a gochujang ginger finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 3 cups barley
- 1½ lb chicken breast, cut into pieces
- 4 cups cauliflower
- 1 tbsp olive oil
- ½ tsp salt
- 2 tbsp gochujang
- 2 tbsp rice vinegar
- 1 tbsp ginger, grated
- 2 cups romaine
Equipment
Large skillet + Mixing bowl
How to make it
- 1
Whisk the gochujang, rice vinegar, ginger, olive oil, and salt into a dressing.
- 2
Cook the chicken breast with the cauliflower in a large skillet. Cook the chicken breast until the center reaches 165°F.
- 3
Divide the barley and romaine among bowls, add the chicken breast and cauliflower, and spoon over the dressing.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, tree-nut-free.
Contains soy and wheat. Packaged ingredients can vary, so check labels and cross-contact information.