Korean Inspired Chicken Meal Prep Bowls

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

8 boneless skinless chicken thighs

1/4 cup low-sodium soy sauce or tamari

2 tbsp honey

1 tbsp sesame oil

4 cloves garlic

1 tbsp fresh ginger

1 tbsp sesame seeds

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

1 cup jasmine rice

1 1/4 cups water

1 tsp butter

1 pinch salt

Directions

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.

Nutrition

• Calories: 520 kcal
• Total Fat: 13 g
• Saturated Fat: 3 g
• Cholesterol: 215 mg
• Sodium: 491 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 49 g