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Flavor-Packed Korean BBQ Chicken Meal Prep Bowls

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A quick and easy Korean BBQ chicken meal prep bowl recipe featuring a flavorful marinade, juicy chicken thighs, fresh veggies, and fluffy jasmine rice. Perfect for busy weekdays and meal prepping.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon gochujang (optional)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 3 cups cooked jasmine rice
  • 1 cup shredded carrots
  • 1 medium cucumber, thinly sliced
  • 2 green onions, sliced
  • 1 tablespoon toasted sesame seeds
  • 1/2 cup kimchi (optional)

Instructions

  1. In a mixing bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, gochujang (optional), toasted sesame oil, and rice vinegar. Whisk until sugar dissolves and mixture is uniform (about 5 minutes).
  2. Add chicken thighs to the marinade, toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. Cook jasmine rice according to package instructions (about 20 minutes). Fluff with a fork and set aside.
  4. Heat a large skillet or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook chicken 5-7 minutes per side until caramelized and cooked through (internal temperature 165°F).
  5. Pour leftover marinade into a small saucepan and simmer over medium heat until thickened, about 5 minutes.
  6. Prep veggies: thinly slice cucumber, shred carrots, and slice green onions.
  7. Assemble bowls by dividing rice into 4 containers. Slice cooked chicken and distribute evenly. Add shredded carrots, cucumber slices, and kimchi if using. Drizzle thickened marinade sauce over chicken. Sprinkle with toasted sesame seeds and green onions.
  8. Allow bowls to cool to room temperature before sealing lids. Store in refrigerator up to 4 days.

Notes

Marinate chicken for at least 30 minutes for best flavor. Use a meat thermometer to ensure chicken reaches 165°F. Toast sesame seeds separately for enhanced aroma. Can substitute chicken thighs with breasts or tofu for vegetarian option. Use tamari instead of soy sauce for gluten-free. Leftover marinade should be simmered to make sauce. Store bowls in airtight containers and consume within 4 days. Freeze cooked chicken separately for up to 2 months.

Nutrition

Keywords: Korean BBQ chicken, meal prep, healthy lunch, easy recipe, chicken thighs, Korean marinade, gochujang, sesame oil, jasmine rice

Find it online: https://vexifood.com/flavor-packed-korean-bbq-chicken-meal-prep-bowls-easy-healthy-recipes-for-busy-weekdays/