🍗 Miso Cabbage & Chicken Crunch Bowl

Low-carb never tasted so high-vibe. This one’s got juicy chicken thigh, grilled cabbage caramelised with our signature Miso Drizzle, spicy broccoli, creamy avo, tangy kimchi — and of course, a very generous handful of OG Crunch. It’s giving nourishing, gut-loving, crunchy realness. 

Ingredients (Serves 1)

• 1 chicken thigh (approx. 150–180g), skin off
• 1 cup cabbage, thickly sliced
• 1/2 cup broccoli florets
• 2 tbsp Hail the Kale Miso Drizzle (50ml)
• Coconut oil spray
• 1/4 tsp garlic salt
• 1/2 lemon (juice) 
• 1/4 tsp garlic salt
• Pinch of chilli flakes
• 1/2 avocado
• 1 heaped tbsp vegan kimchi (cabbage & carrot based, no fish sauce)
• 2 tbls of Hail the Kale OG Crunch (20g)

Method

1. Air fry the chicken: Spray chicken thigh with coconut oil, season with garlic powder and lemon juice. Air fry at 200°C (390°F) for 12–14 mins until golden and cooked through. Let it rest, then slice it up.
2. Char that cabbage: Heat a non-stick pan until super hot. Add the cabbage slices dry to get some char going. Once edges are browned, drizzle in 1–2 tbsp of HTK Miso Drizzle and toss to coat. Cook for another minute until warm and glossy.
3. Sizzle the broccoli: Toss broccoli in a hot pan with coconut oil spray, garlic salt, and chilli flakes. Let it crisp and brown for those fire-roasted vibes.
4. Assemble the bowl: Layer miso cabbage, charred broccoli, kimchi, and chicken into your fave bowl. Add sliced avo on the side.
5. The grand finale: Sprinkle OG Crunch over the avo (it’s non-negotiable), and scatter more across the bowl for that salty, savoury crackle.

💡 HTK Tip: This miso cabbage trick is a certified side-dish hack — double it and thank us later!