• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Laura Fuentes
  • Healthy Eating
  • Cookbooks
  • Recipes
  • About
  • #MOMLIFE
menu icon
go to homepage
  • Recipes
  • Cookbooks
  • Eat Healthy
  • Fasting
  • Meet Laura
  • Contact
subscribe
search icon
Homepage link
  • Recipes
  • Cookbooks
  • Eat Healthy
  • Fasting
  • Meet Laura
  • Contact
×

Korean Chicken Lunch Meal Prep

Jump to Recipe·Print Recipe

If you’re looking for a healthy lunch that’s Asian take-out inspired, this sweet and tangy Korean chicken bowl is just the thing you need to make!

Image: Sliced chicken breast on bed of rice with Korean Slaw on the side.

I love serving this juicy chicken over Jasmine rice with a side of fresh cabbage slaw. It makes my taste buds go wild and reminds me that I can make healthy choices at home without missing my favorite Asian-inspired meals.

How to Make Korean Chicken Healthier

Originally, this dish features fried chicken thighs coated in a heavenly sauce made with gochujang (Korean chili sauce). It’s certainly delicious and a must-try but in the “good-for-you” scale, it doesn’t earn many points.

I adapted the classic into a healthier version you can feel good about eating and it’s perfect for everyday cooks and even to meal prep.

This is one reason I used Perdue Harvestland boneless, skinless chicken breasts with a lighter version of the original sweet chili sauce. Of course, you could use Perdue Chicken Thighs instead, if you love dark meat recipes.

Korean Chicken Breasts

While thighs are the most popular cut of chicken for Korean Chicken, you can achieve delicious results with chicken breasts and a good sauce! 

Like any good chicken recipe, this dish wouldn’t be what it is without Perdue Chicken. It’s certainly a staple ingredient and all of their selections stand apart from other store-bought brands for the quality meat and high standard farming practices.

image: overhead shot of bowl of Korean chicken rice bowl

I love that I can make my family’s favorite chicken recipes while supporting their commitment- it’s the modern-day farm-to-table experience.

Korean Chicken Sauce

This sauce is a savory-sweet mixture of soy sauce (or coconut aminos), brown sugar, sesame oil, Sriracha sauce, garlic, and ginger. 

While we don’t batter and fry the chicken, the sauce clings to the meat while baking and turns into a delicious crispy, caramelized glaze. I hope you’re excited to make this and your mouth is watering by now, mine is!

image: overhead view of marinade sauce for Korean Chicken

Korean Chicken Meal Prep Ingredients

Aside from the chicken, this meal prep also comes with an Asian slaw made with fresh cabbage, bell pepper, and cilantro tossed in a sesame dressing. It’s a refreshing side alongside cooked Jasmine rice and tangy-sweet chicken.

  • Soy sauce or coconut aminos 
  • Brown sugar or honey
  • Sesame oil 
  • Sriracha sauce 
  • Garlic cloves, minced 
  • Ground ginger 
  • Boneless, skinless chicken breasts 
  • Cooked Jasmine rice 
  • Fresh Cabbage Slaw (recipe below)

How to Meal Prep Korean Chicken

I don’t know a better way to brighten the day than knowing you have an EPIC, flavor-packed meal awaiting you for lunch. It’s balanced in flavor, protein, veggies, and carbs, what more could you want? 

These instructions aren’t just for meal prep, feel free to serve it fresh out the oven for dinner or lunch at home. 

image: four chicken breasts in a zip bag with Korean Marinade sauce

Marinate the Chicken
In a medium bowl, whisk the soy sauce with the honey, sesame oil, Sriracha sauce, garlic, and ginger. Transfer the mixture to a large zip bag or airtight container and add the chicken breasts. Seal and marinate for 30 minutes to 4 hours.   

Preheat and Bake
Preheat the at 425F. Line a baking sheet with parchment paper. 

Place the chicken breasts onto the baking sheet and bake for 20 minutes or until the chicken reaches an internal temperature of 165F.  

image: four marinated chicken breasts on a lined baking sheet

Prepare the Rice and Slaw
While the chicken bakes, cook the rice and assemble the slaw. 

image: bowl of Korean slaw mixed with sauce

Rest
As always, when the chicken is cooked, remove it from the oven and allow to rest for 5 to 10 minutes so all the juices stay locked inside. 

Slice and Assemble
After slicing the chicken, grab a bowl, and get started! 

Make a layer base of cooked rice followed by a portion of sliced chicken and the slaw. Enjoy ASAP! 

image: Korean Chicken and slaw rice bowl

Assembling the Lunch Meal Prep Box 

If you’re preparing these for later, follow the assembly directions above but pack everything into a lunch container. Allow everything to cool down to room temperature before sealing and storing in the refrigerator for up to 4 days. 

image: three glass lunch containers with sliced chicken breasts, rice and Korean slaw.

How to Store Your Lunch Meal Prep Boxes

I recommend storing all meal prep in the fridge for up to 4 days, depending on what you prepped. This helps ingredients stay fresh longer!

Any meals you plan to reheat, make sure to pack them in a microwave-safe container. 

closeup image: three glass lunch containers with sliced chicken breasts, rice and Korean slaw, lined up

Now, it’s your turn to get cooking! Whether you meal prep this recipe or make a meal out of it and enjoy it in a bowl, make sure to print it out and let me know your thoughts in a comment below!

Print

Korean Chicken Lunch Bowls

Print Recipe
Pin Recipe

★★★★★

5 from 3 reviews

A healthy lunch meal prep of sweet-tangy Korean chicken with Jasmine rice and Asian slaw. The ultimate lunch idea for home or the office.

  • Author: Laura Fuentes
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour + 5 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Baked
  • Cuisine: Korean
  • Diet: Low Calorie

Ingredients

Korean Chicken:  

  • 3 tablespoons soy sauce or coconut aminos 
  • 2 tablespoons brown sugar or honey
  • 2 tablespoons sesame oil 
  • 1 tablespoon Sriracha 
  • 2 garlic cloves, minced 
  • 1 teaspoon ground ginger 
  • 1 ½ lbs boneless, skinless chicken breasts 
  • 1 ½ cups Jasmine rice
  • Asian Slaw (recipe below) 

Cabbage Slaw:  

  • 2 tablespoons of rice wine vinegar 
  • 1 tablespoon honey 
  • 1 tablespoon sesame oil  
  • 16-ounce bag coleslaw mix  
  • 1 red bell pepper, thinly sliced 
  • ¼ cup chopped cilantro  

Instructions

  1. In a medium bowl, whisk the soy sauce with brown sugar or honey, sesame oil, Sriracha, garlic, and ginger. Transfer the mixture to a large zip bag or airtight container and add the chicken breasts. Seal and marinate for 30 minutes or up to 4 hours.  

  2. Preheat the oven to 425F. Line a baking sheet with parchment paper. 

  3. Place the chicken breasts onto the baking sheet and bake for 20 minutes or until the chicken reaches an internal temperature of 165F. Discard the marinade. 

  4. Prepare the rice according to package directions. 

  5. Meanwhile, in a large bowl, whisk the rice wine vinegar with the honey and sesame oil. Add the coleslaw mix, bell pepper, and chopped cilantro, and toss to combine.  

  6. Once the chicken is cooked through, remove it from the oven and allow to rest for 5 minutes before slicing.  

  7. Serve chicken over cooked rice with a side of slaw.  

Equipment

Glass Lunch Containers

Buy Now →

Nutrition

  • Serving Size: 1 bowl
  • Calories: 424
  • Sugar: 9.9g
  • Sodium: 332.9mg
  • Fat: 10.3g
  • Saturated Fat: 1.7g
  • Trans Fat: 0g
  • Carbohydrates: 50.5g
  • Fiber: 3.1g
  • Protein: 30.7g
  • Cholesterol: 82.7mg

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

More All Dinner Ideas

  • How to Poach Chicken
  • two bowls of veggie soup topped with cheese and avocados
    Vegetable Soup with Black Beans and Zucchini
  • white wine chicken with green peas on a plate
    White Wine Chicken with Green Beans
  • Lemon Chicken Asparagus Pasta in a plate
    Lemon Chicken Asparagus Pasta

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Tricia

    January 12, 2022 at 10:10 am

    So easy and quick to make! Just start marinating the chicken as soon as you get home and then start the oven. My partner & I love it and are planning to make it again! Thank you!!

    ★★★★★

    Reply
  2. Eileen

    November 02, 2021 at 6:56 pm

    These are a great go-to for meal prep! I love it with chicken thighs. Thank you for the recipe!

    ★★★★★

    Reply
    • Laura Fuentes

      November 09, 2021 at 8:37 am

      I love making this recipe for Korean chicken with chicken thighs too!! I’m glad you enjoyed it.

      Reply
  3. Nauni j

    August 10, 2021 at 7:43 pm

    me and my family loved it! So good! Thank u

    ★★★★★

    Reply

Primary Sidebar

Hi! I'm Laura.
I inspire moms to live a healthy lifestyle while juggling their family and work with fresh recipes and practical advice.

More about me →

Let's Be Social!

Facebook Twitter Pinterest Instagram YouTube
Download The Busy Mom's Guide to a Healthier Life

Fresh Favorites

  • Best-Ever Bacon Deviled Eggs
  • stack of chocolate chip pancakes with bananas on a plate cut
    Fluffy Chocolate Chip Pancakes
  • low carb lunches in glass lunch containers
    20+ Low Carb Lunch Ideas
  • large baking dish of pesto chicken thighs
    Baked Pesto Chicken Thighs

Trending Now

  • two pieces of fried catfish with lemon slices
    New Orleans Fried Catfish Recipe
  • 35 Healthy Dessert Recipes
  • a collage with three smoothies and three blenders
    Best Cheap Blenders for Smoothies
  • list of real foods for intermittent fasting
    Intermittent Fasting Food List

Footer

^ back to top

Browse

  • Recipe Index
  • Weekly Meal Plan
  • Clean Eating Program

Download the Busy Mom's Guide to a Healthy Life

laura holding meal plan guide in front of prepped food

Useful Links

  • Contact
  • Permissions
  • Terms & Conditions
  • Privacy Policy

COPYRIGHT © 2023 LAURA FUENTES · DESIGN BY FUENTES MEDIA