Korean Chicken Meal Prep Bowls

Korean Chicken Meal Prep Bowls

Recipe by Jade


Prep time


Cooking time






  • 10 boneless skinless chicken thighs

  • 2 cups cooked jasmine rice

  • Asian slaw

  • 1 bag coleslaw mix

  • 2 tbsp low sodium soy sauce

  • 2 tbsp rice vinegar

  • 1 tbsp honey

  • 1 tbsp sesame oil

  • 1 tsp ginger

  • Chicken marinade

  • 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.
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