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.


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 1/2 lbs boneless, skinless chicken breasts 
  • 1 1/2 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 
  • 1/4 cup chopped cilantro  


  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.