Spiced Barbecue Chicken with Cucumber Pickle Salad

This is a great meal for a couple (or double it for more serves), plenty of vitamins and minerals from the fresh vegetables with protein from the chicken and slow release carbohydrates to fuel your training.

Keyword: BBQ Chicken, Chicken, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, HFG, Spiced Barbecue Chicken with Cucumber Pickle Salad

Servings: 2

Ingredients

2 tablespoons gochujang or sweet chilli sauce
4 small bone-in chicken thighs
spray oil
1 Lebanese cucumber, peeled in ribbons
2 small carrots, peeled in ribbons
1 cup finely shredded white cabbage
½ cup apple cider vinegar
1 teaspoon sugar
1 teaspoon reduced-salt soy sauce
fresh chillies and spring onion, chopped, to garnish (optional)
1½ cups steamed brown rice

Instructions

Preheat oven to 200°C/390°F. Line a baking tray with baking paper. Thin gochujang, if using, with a little water. Rub over chicken thighs and bake for 30 minutes, or until cooked through. (Alternatively, cook on a barbecue grill with the lid down 20-30 minutes.)
In a large bowl, combine cucumber, carrot and cabbage. In a small bowl, combine vinegar, sugar and soy sauce with ¼ cup water and pour over salad, mixing well to coat vegetables. Set aside.
Heat rice. Serve chicken on rice with salad on the side, garnish with chillies and spring onion if desired.

Notes

From: Bezzant, Niki (Feb 2019) It's On The Table in: Healthy Food Guide