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Low carb, ready in 15 min!
20 minutes
One pot wonder

Paleo: One-Pan Chicken with Sticky Soy Glaze

over Garlic-Sautéed Bok Choy & Sweet Pepper

Cooking time

20 minutes




340 /serving

Eating Paleo may reflect the low-carb, pro-protein habits of early humans—but it makes for decidedly modern meals even for folks who don’t follow the diet. For the ultimate in sweet and salty, let’s start with inky soy sauce and a golden trickle of honey. Work in some minced garlic and a splash of rice vinegar, and you’ve entranced pretty much all the taste receptors known to humans. Spoon this sticky glaze over chicken breasts as they finish cooking, until they’re nicely coated. Use the same pan to sauté your veggie sides, with still-crisp bok choy and diced sweet pepper completing the low-carb look.

We will send you:

  • 2 Chicken breasts
  • 1 Sweet pepper
  • 15ml Minced garlic
  • 340g Baby bok choy
  • 30ml Rice vinegar
  • 7g Honey
  • 30ml Soy sauce (low sodium)
  • 9g Black sesame seeds
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame, Soy, Wheat

You will need:

Large pan (non-stick if possible)
Total Fat
9 g
Saturated Fat
2 g
1940 mg
Total Carb
23 g
15 g
44 g
4 g
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Start the chicken
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spices and pepper. Cook, partially covered, 6 to 8 min. on one side, until partially cooked.
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Mise en place
Meanwhile, core and medium-dice the sweet pepper. Remove the root ends of the bok choy; halve lengthwise (quarter if large). In a small bowl, make the glaze by combining the soy sauce, honey, vinegar, 1 tbsp water (double for 4 portions) and ½ the garlic.
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Finish the chicken
Flip the chicken and reduce the heat to medium. Add the glaze and cook, spooning the glaze over the chicken*, 6 to 8 min., until coated and cooked through. Transfer the chicken to a cutting board and any remaining glaze to a bowl. Let the chicken rest for 5 min. before slicing against the grain. Reserve the pan.
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Sauté the vegetables
In the same pan, heat a drizzle of oil on medium. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the sweet pepper, bok choy, remaining spices and pepper. Sauté, 4 to 6 min., until the sweet pepper has softened and the bok choy have wilted.
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Plate your dish
Divide the vegetables between your plates. Top with the chicken. Spoon any remaining glaze over. Garnish with the sesame seeds. Bon appétit!

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