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20 minutes

Carb-Wise: BBQ Chicken Breasts with Adobo Glaze

Garlicky Cauliflower ‘Rice’ & Grilled Bok Choy

Cooking time

20 minutes




440 /serving

A trio of tantalizing tastes is contained in adobo sauce, one of the gems of Filipino cuisine. The glaze in this recipe covers the spectrum: salty with soy sauce, sweet with honey and sour with vinegar, simmered together with a hint of garlic for depth. You’ll be spooning it over grilled chicken breasts spiced with our Mellow Sesame blend and bok choy softened over the heat, all atop a mound of spiced riced cauliflower.

We will send you:

  • 2 Chicken breasts
  • 170g Baby bok choy
  • 15ml Minced garlic
  • 200g Cauliflower ‘rice’ (chopped cauliflower)
  • 60ml Apple cider vinegar
  • 60ml Soy sauce (low sodium)
  • 7g Honey
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame, Soy, Sulphites, Wheat

You will need:

Medium pan
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
21 g
Saturated Fat
3 g
2070 mg
Total Carb
19 g
9 g
45 g
3 g
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Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken* dry with paper towel; season with ⅓ of the spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
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Sauté the cauliflower rice
Meanwhile, in a medium pan, heat a drizzle of oil on medium. Sauté the cauliflower rice, 8 to 10 min., until softened; season with ½ the remaining spices. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Transfer to a bowl and keep warm. Wipe out and reserve the pan.
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Mise en place
Meanwhile, halve the bok choy lengthwise (quarter if large); toss with a drizzle of oil and the remaining spices.
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Grill the bok choy
Grill the bok choy on the BBQ (or in the reserved grill pan heated on medium-high), 2 to 4 min. per side, until softened. Transfer to a plate and keep warm.
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Make the adobo glaze
In the reserved pan, combine the soy sauce, vinegar, honey, remaining garlic and 2 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 4 min., until thickened.
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Plate your dish
Divide the cauliflower rice between your plates. Top with the chicken and bok choy. Spoon the adobo glaze over. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.