Classic Grilled Chicken dish utilizing all these delicious flavors along with the grilled asparagus and roasted peppers. I have done this in the past with israeli Cous Cous But I am replacing it with Sorghum, which is even higher in both protein and fiber (one cup has 22 grams of protein and 12 grams of fiber!).
Esther Choi, chef / owner of mŏkbar and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother’s cooking, Chef Esther believes that food is the ultimate expression of a country’s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a “New Rising Chef” by Food Republic and in 2015 was named a “Zagat 30 under 30” NYC Culinary Rockstar.
Regina · 04/26/17
Asparagus was wilted and overlooked
Aimee · 10/26/17
Some of the chicken did not seem quite cooked...?
Rebecca · 04/25/17
Asparagus, Extra Virgin Olive Oil, Grain Mustard, Kale, Lemon Juice, Orange Juice
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
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