Korean Chicken Meal Prep Bowls

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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
• 1 tbsp fresh ginger
• 1 tbsp sesame seeds

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 powdered ginger

Rice

• 1 cup jasmine rice
• 1 1/4 cups water
• 1 tsp butter
• 1 pinch salt

Instructions

1. 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.
2. Meanwhile, cook jasmine rice according to package directions. Mix together ingredients for Asian slaw dressing, then set aside.
3. 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.
4. 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.

Base Recipe adapted from this SITE

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