Go Back

Korean Chicken Meal Prep Lunch

korean chicken with rice and slaw in a glass lunch container
Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
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.
5 from 20 votes
Print Pin

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

  • 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

Make the marinade:

  • 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. 

Cook the chicken:

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

Cook the rice:

  • Prepare the rice according to package directions. 

Make the Asian Slaw:

  • 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.  

Pack it for lunch:

  • Allow everything to cool down to room temperature before packing. Place the chicken, the rice, and the slaw in lunch containers, seal, and store in the fridge for up to 4 days.

Nutrition

Serving: 1 bowl | Calories: 375kcal | Carbohydrates: 45g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 149mg | Potassium: 649mg | Fiber: 3g | Sugar: 6g | Vitamin A: 774IU | Vitamin C: 55mg | Calcium: 51mg | Iron: 1mg
QR Code linking back to recipe