Kimchi-Spiced Chicken Bowls with Bok Choy
Tender chicken thighs simmered in savory kimchi broth with crisp bok choy and nutrient-dense greens. This Asian-inspired one-pot recipe (whole30, anti-inflammatory), ready in about 25 minutes, pairs chicken thighs, kimchi, bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, boneless chicken thighs
- 2 tbsp (sugar-free) kimchi
- 1 bunch, chopped bok choy
- 3 cloves, minced garlic
- 1 tsp grated ginger
- 2 tbsp coconut aminos
- 1 tbsp avocado oil
- 2, sliced green onions
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp avocado oil in a skillet over medium-high heat. Season 1 lb boneless chicken thighs with salt and pepper, then sear for 4 minutes per side until golden.
- Step 2: Add 3 minced garlic cloves and 1 tsp grated ginger to the skillet, cooking for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp sugar-free kimchi, 2 tbsp coconut aminos, and 1/4 cup water. Simmer for 5 minutes until chicken is cooked through.
- Step 4: Add 1 bunch chopped bok choy to the skillet, tossing until wilted (2-3 minutes). Garnish with 2 sliced green onions before serving.
