Korean Chicken Meal Prep Bowls
These Korean Chicken Meal Prep Bowls are a healthy make ahead lunch idea made up of chicken thighs, Asian coleslaw and jasmine rice!
Hey New Year, meet Korean Chicken Meal Prep Bowls!
Aka my fave new meal prep recipe next to these Sweet Chili Chicken Bowls.
If you're looking to get serious about meal prepping and make more delicious bowls like these, you HAVE to sign up for my free 5-day challenge below! It's going to get you on the right path and give you the structure you need to meal prep like a pro!
Yes, I know, I say that alot. But honestly, this Korean Chicken is totally worth the hype – it's been a regular rotation at the family dinner table for over 10 years now, and there's a reason we keep making it over and over.
It's just so damn good, and SIMPLE!
I can't take TOO much credit for this recipe as it basically originated from Canadian Living magazine. It's one of my favourite magazines for simple, easy recipes you can make at home using basic ingredients. No running to the store for a spice you'll only use once, and most of the stuff in there looks pretty delicious.
I think my mom's got pretty much all her recipes from there and Clean Eating magazine, but being a food blogger I've convinced her to get on Pinterest and she's grabbed a few amazing recipes from fellow bloggers too.
But this Korean Chicken goes way back.
I've put my own spin on this Korean chicken of course and I also added an Asian-inspired coleslaw along with some jasmine rice to turn it all into proper meal prep bowls, and I think you will find the results pretty delicious.
If you want to keep these Korean Chicken Meal Prep Bowls low carb, you can swap out the rice for some steamed broccoli or cauliflower rice too. They are sooooo versatile and easy!
I've tried to make the Korean chicken a little healthier, swapping out the sugar in the Canadian Living version with honey, and using low sodium sauce (you could also do tamari) and using half the sesame oil like my mom does. The meat really shines when you cook it on the grill, but I've included instructions to cook it in the oven too in case you don't have access to a BBQ or don't want to head outside in the cold weather.
If it were up to me though, I would BBQ all year round. I swear it makes any cut of meat absolutely delicious.
Here I am in the middle of January just dreaming about summer and BBQs now LOL.
Let me tell you a little bit more about these Korean Chicken Meal Prep Bowls though…
Basically, you will prepare the rice and coleslaw while the chicken is cooking. The chicken should take about 15-20 minutes and that gives you more than enough time to whip together the dressing for the Asian-inspired coleslaw – another favourite recipe of mine that is so easy and uses many of the same ingredients for the chicken too! If you like different spins on coleslaw you should also check out the citrus slaw that goes along with these Kalbi Beef Tacos!
If you're prepping these Korean Chicken Meal Prep Bowls for the work week I would recommend holding off on adding the dressing for the coleslaw until the time you're going to eat it – pack a bit of the dressing in small separate bowls and drizzle it on at lunchtime.
Alternatively, you can use a store-bought Asian sesame dressing if you're lazy or already have some on hand. I LOVE Renee's Asian sesame dressing and that's what we usually use when we pair our own Korean chicken with a salad so don't be afraid to look for a dressing with clean ingredients to save time.
Will you be making these Korean Chicken Meal Prep Bowls?
Hopefully I'll get you on the meal prep train with these delicious bowls! And don't be afraid to turn this into a family style dinner either – or whip them up for yourself and then eat the leftovers all week long. That's how I meal prep!
Get your square glass meal prep bowls here!
Stock up on jasmine rice while you’re at it.
Korean Chicken Meal Prep Bowls
- 10 boneless skinless chicken thighs
- 2 cups cooked jasmine rice
- 1 bag coleslaw mix
- 2 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp ginger
- 1/4 cup low-sodium soy sauce or tamari
- 2 tbsp honey
- 1 tbsp ginger
- 4 cloves garlic
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- Preheat grill to high heat, or preheat oven to 425 F. In a large bowl, mix chicken marinade ingredients together. Add chicken thighs and marinate 15-20 minutes.
- Meanwhile, cook jasmine rice according to package directions. Mix together ingredients for Asian slaw dressing, then set aside. Add rice and coleslaw to each meal prep bowl.
- Add chicken to grill or frying pan. Cook on grill for 5 minutes, then flip and cook another 3-5 minutes depending on how large the thighs are. If using the oven method, cook for 25 minutes until fully cooked.
- Add two chicken thighs to each meal prep bowl and pack a bit of Asian slaw dressing on the side to add to coleslaw mix the day of (it gets soggy if you add at the beginning of the week). Serve and enjoy - leftovers stay good in the fridge up to 5 or 6 days.