For the teriyaki chicken:
2 boneless, skinless chicken thighs (about 3/4 pound)
1 small garlic clove, grated
1 teaspoon grated fresh ginger
1/4 teaspoon kosher salt
2 tablespoons coconut aminos
Olive oil, for brushing the grill pan
For the bowl:
1 teaspoon toasted sesame oil
1 scallion, thinly sliced
1/4 cup chopped romaine lettuce
1/4 cup chopped kimchi
1 small carrot, grated
Fresh cilantro leaves
Toasted sesame seeds
Coconut aminos sauce
To make the teriyaki chicken, combine the chicken thighs, garlic, ginger, salt and coconut aminos in a small bowl and marinate at room temperature for 10 minutes.
Heat a grill pan over medium-high heat. Brush the pan with a little olive oil, add the chicken, and cook for five minutes per side, or until firm to the touch and cooked through. Transfer to a cutting board and let rest for at least five minutes.
Meanwhile, prepare the cauliflower rice, then stir in the toasted sesame oil and scallion.
If you don’t have a food processor to make cauliflower rice, Paltrow suggests using an old school box grater.
Divide the cauliflower rice between two bowls and top each with half the romaine, kimchi, carrot and cucumber pickles.
Chop the grilled chicken and season with salt, if needed. Divide the chicken between the bowls and garnish each with cilantro leaves and sesame seeds.
Pour a couple of tablespoons of the dipping sauce over each and serve with more sauce on the side.
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