These Korean Inspired Chicken Meal Prep Bowls are a healthy make ahead lunch idea made up of chicken thighs, sesame coleslaw and jasmine rice!

Step 1 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 10-15 minutes.

Step 2  Meanwhile, cook jasmine rice according to package directions. Mix together ingredients for Asian slaw dressing, then set aside.

Step 3  Add chicken to grill or frying pan. Cook on grill for 7 minutes, then flip and cook another 5 minutes depending on how large the thighs are. If using the oven method, bake on a parchment-lined baking sheet for 20 minutes or until chicken reaches 165 F in thickest part of thigh.

Step 4 Add two chicken thighs to each meal prep bowl. Toss coleslaw with dressing then add slaw and rice to each bowl. Serve and enjoy - leftovers stay good in the fridge up to 4-5 days.

Storing and Reheating Store these bowls in the fridge up to 5 days – I typically eat them cold but you can always pack the coleslaw separately so you can microwave the chicken and rice. If reheating, sprinkle some water or soy sauce over the chicken and rice to avoid it all from drying out, then microwave for 2 minutes.

Freezing this Recipe I wouldn't recommend freezing this recipe unless you are freezing the raw chicken in the marinade in Ziploc freezer bags. The cooked chicken will also likely freeze well for up to 2 months.