Breakfast · Korean · 15 min
Korean-Style Breakfast Bowl with Crispy Chicken Thigh and Steamed Freekeh
- Calories
- 652
- Protein
- 32g
- Carbs
- 75g
- Fat
- 22g
Ingredients
- 102.2 g chicken thigh
- 1 tsp soy sauce
- 0.5 tsp sesame oil
- 84.5 g freekeh
- 1 cup water
- 95.6 g spinach
- 47.8 g yellow onion
- 9.6 g garlic
Method
- 01Bring 1 cup of water to a boil in a small pot. Add freekeh, cover, reduce heat to low, and simmer for 15 to 20 minutes until tender and chewy; drain any excess liquid.
- 02Slice chicken thighs into bite-sized strips. Toss with soy sauce.
- 03Heat a heavy non-stick skillet over medium-high heat. Place chicken strips skin-side down and cook undisturbed for 6 to 8 minutes until fat renders and skin is deeply golden and crackly.
- 04Flip chicken and stir in chopped onion and minced garlic. Sauté for 3 to 4 minutes until aromatics are soft, fragrant, and chicken reaches a safe internal temperature of 165°F (74°C) with no pink remaining.
- 05Add fresh spinach and sesame oil to the pan; toss for 60 seconds until spinach is just wilted.
- 06Divide warm cooked freekeh into a wide bowl. Top with crispy chicken, sautéed aromatics, and wilted spinach. Serve warm.
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