Description
These Korean Inspired Chicken Meal Prep Bowls combine flavorful marinated grilled or baked chicken thighs with a refreshing sesame slaw and jasmine rice, making a balanced, delicious meal perfect for easy weekday lunches or dinners.
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 Dressing and 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
Jasmine Rice
- 1 cup jasmine rice
- 1 1/4 cups water
- 1 tsp butter
- 1 pinch salt
Instructions
- Prepare Chicken Marinade: In a large bowl, combine 1/4 cup low-sodium soy sauce or tamari, 2 tablespoons honey, 1 tablespoon sesame oil, 4 cloves minced garlic, 1 tablespoon freshly grated ginger, and 1 tablespoon sesame seeds. Add 8 boneless skinless chicken thighs to the marinade, fully coating them. Let marinate for 10-15 minutes while you prep the other components.
- Cook Jasmine Rice: Rinse 1 cup jasmine rice under cold water. In a pot, add the rice with 1 1/4 cups water, 1 teaspoon butter, and a pinch of salt. Bring to a boil, then reduce heat to a simmer, cover, and cook according to package directions (typically about 15 minutes) until the rice is tender and water is absorbed. Remove from heat and fluff with a fork.
- Prepare Sesame Slaw Dressing: While rice cooks, whisk together 2 tablespoons low sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon sesame oil, and 1 teaspoon powdered ginger until well combined. Toss this dressing with 1 bag of coleslaw mix to coat evenly. Set aside to let flavors meld.
- Cook Chicken: Preheat grill to high heat or oven to 425°F (220°C). If grilling, place marinated chicken thighs on the grill and cook for about 7 minutes on one side. Flip and cook an additional 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear. If using an oven, place chicken thighs on a parchment-lined baking sheet and bake for approximately 20 minutes or until fully cooked through.
- Assemble Meal Prep Bowls: Divide the cooked jasmine rice evenly among four meal prep bowls. Top each bowl with two chicken thighs. Add a generous portion of the dressed coleslaw mix to each bowl. Serve immediately or refrigerate leftovers, which stay fresh for 4-5 days.
Notes
- Marinate the chicken for longer if time allows for deeper flavor, up to 2 hours in the fridge.
- Use gluten-free tamari to make this recipe gluten-free.
- Leftover bowls can be reheated in the microwave for 2-3 minutes.
- Add sliced green onions or a sprinkle of red pepper flakes for extra flavor.
- Use brown rice instead of jasmine for a higher fiber option, adjusting cooking times accordingly.
