Korean Inspired Chicken Meal Prep Bowls
These Korean Inspired Chicken Meal Prep Bowls are a healthy make ahead lunch idea made up of chicken thighs, sesame coleslaw and jasmine rice!
Servings: 4 bowls
Calories: 520kcal
Ingredients
Chicken marinade
- 8 boneless skinless chicken thighs
- 1/4 cup low-sodium soy sauce or tamari
- 2 tbsp honey
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame seeds
Sesame slaw
- 1 bag coleslaw mix
- 2 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp powdered ginger
Rice
- 1 cup jasmine rice
- 1 1/4 cups water
- 1 tsp butter
- 1 pinch salt
Instructions
- 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.
- Meanwhile, cook jasmine rice according to package directions. Mix together ingredients for sesame slaw dressing, then set aside.
- 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.
- 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.
Video
Notes
Use chicken breasts or drumsticks instead (cooking time will vary).
Store your meal prep bowls in the fridge for 5 days. Cover with a damp paper towel, then microwave for 1-2 mins.
Freeze the chicken raw in the marinade for 3 months. Thaw in the fridge then cook as normal.
Recipe adapted from Canadian Living.
Nutrition
Calories: 520kcal | Carbohydrates: 49g | Protein: 49g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 491mg | Potassium: 813mg | Fiber: 4g | Sugar: 8g | Vitamin A: 164IU | Vitamin C: 41mg | Calcium: 78mg | Iron: 3mg