Korean Chicken Lunch Bowls

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.


  1. Korean Chicken:  
  • 3 tablespoons soy sauce or coconut aminos 
  • 2 tablespoons brown sugar or honey
  • 2 tablespoons sesame oil 
  • 1 tablespoon Sriracha sauce 
  • 2 garlic cloves, minced 
  • 1 teaspoon ground ginger 
  • 1 1/2 lbs Perdue Harvestland boneless, skinless chicken breasts 
  • 1 1/2 cups cooked Jasmine rice, for serving 
  • 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 
  • 1/4 cup chopped cilantro  


  1. 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.   

  2. Preheat the at 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.  

  4. Prepare the Jasmine rice according to package directions. 

  5. Meanwhile, prepare the slaw. In a large bowl, whisk the rice wine vinegar with the honey and sesame oil. Add the coleslaw mix or slaw mix, and chopped cilantro, toss to combine.  

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

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