Korean BBQ Chicken Bowl (High-Protein Meal Prep Bowls)
These Korean BBQ Chicken Bowls are a flavorful, high-protein meal prep option made with juicy Korean BBQ chicken, cauliflower rice, crunchy carrots, fresh cucumbers, purple cabbage, and green onions. Everything is finished with extra Korean BBQ sauce and toasted sesame seeds for a delicious combination of savory, sweet, fresh, and crunchy flavors.
They’re perfect for easy weeknight dinners, healthy meal prep, high-protein lunches, and quick family meals. With plenty of vegetables and tender chicken in every bowl, this recipe is both satisfying and easy to customize.
Why Everyone Loves Korean BBQ Chicken Bowls
- High in protein: Tender chicken thighs make these bowls filling and satisfying.
- Bold Korean BBQ flavor: Korean BBQ sauce gives the chicken a savory, sweet, and flavorful finish.
- Fresh and crunchy: Cucumbers, carrots, cabbage, and green onions add plenty of texture.
- Meal-prep friendly: The ingredients can be prepared ahead for convenient lunches throughout the week.
- Easy to customize: Use cauliflower rice or regular rice and adjust the toppings to your preference.
- Quick to make: The chicken cooks in just a few minutes, making this an easy meal for busy days.
Ingredients Overview
- Boneless skinless chicken thighs – Provide juicy, flavorful protein and cook quickly when diced.
- Korean BBQ sauce – Adds the signature sweet, savory, and bold flavor to the chicken.
- Cauliflower rice – Creates a light vegetable-based base for the bowls. Regular rice can also be used.
- Shredded carrots – Add natural sweetness, color, and crunch.
- Cucumbers – Bring a refreshing crisp texture to balance the savory chicken.
- Purple cabbage – Adds vibrant color and a satisfying crunch.
- Green onions – Provide a fresh, mildly sharp flavor.
- Extra Korean BBQ sauce – Adds even more flavor when drizzled over the finished bowls.
- Toasted sesame seeds – Provide a nutty finishing touch and extra texture.
- Lime wedges or chili flakes – Optional toppings for extra brightness or heat.
Variations
- Regular Rice Bowl – Replace the cauliflower rice with steamed white or brown rice for a more traditional rice bowl.
- Spicy Korean BBQ Bowl – Add chili flakes or your favorite hot sauce for extra heat.
- Chicken Breast Bowl – Use diced boneless, skinless chicken breast instead of chicken thighs.
- Extra Vegetable Bowl – Add additional vegetables such as edamame, bell peppers, or broccoli.
- Low-Carb Bowl – Keep the cauliflower rice base and load up on the fresh vegetables.
- Fresh Lime Bowl – Finish each bowl with fresh lime juice for a bright citrus flavor.
How to Make Korean BBQ Chicken Bowls
1. Prepare the Rice Base
Prepare the cauliflower rice according to the package directions.
If you prefer, you can use regular white or brown rice instead.
Keep the rice warm while you prepare the chicken and vegetables.
2. Prepare the Chicken
Dice the boneless, skinless chicken thighs into bite-sized pieces.
If using pre-marinated Korean BBQ chicken from the grocery store, you can use it as a shortcut.
3. Cook the Korean BBQ Chicken
Heat a skillet over medium-high heat.
Add the diced marinated chicken thighs and cook for approximately 6–8 minutes, stirring occasionally.
Continue cooking until the chicken is golden brown and completely cooked through.
The chicken should reach an internal temperature of 165°F (74°C).
4. Prepare the Fresh Vegetables
While the chicken cooks, prepare the vegetables.
Thinly slice the cucumbers and purple cabbage, shred the carrots, and chop the green onions.
Keep the vegetables fresh and uncooked so they retain their crisp texture.
5. Build the Bowls
Add a portion of the prepared cauliflower rice or regular rice to each bowl.
Arrange the shredded carrots, sliced cucumbers, purple cabbage, and green onions over the rice.
6. Add the Korean BBQ Chicken
Top each bowl with the freshly cooked Korean BBQ chicken.
Make sure the chicken is distributed evenly so every serving has plenty of protein.
7. Finish With Sauce and Sesame Seeds
Drizzle additional Korean BBQ sauce over the chicken and vegetables.
Sprinkle with toasted sesame seeds and extra green onion.
For additional flavor, serve with lime wedges or a pinch of chili flakes.
8. Serve or Meal Prep
Serve the bowls immediately while the chicken and rice are warm.
For meal prep, divide the ingredients into individual containers and store the components properly until ready to eat.
Pro Tips and Cooking Secrets
Don’t overcrowd the skillet. Give the chicken enough room to brown properly instead of steaming.
Cut the chicken evenly. Similar-sized pieces will cook at the same rate and help prevent some pieces from becoming overcooked.
Keep the vegetables fresh. Add the cucumbers, carrots, and cabbage after cooking so they maintain their crisp texture.
Add the extra sauce just before serving. This keeps the vegetables fresher and lets you control how saucy each bowl becomes.
Serving Suggestions
- Serve with extra Korean BBQ sauce and toasted sesame seeds.
- Add lime wedges for a fresh citrus finish.
- Sprinkle with chili flakes for a spicy kick.
- Pair with steamed rice or cauliflower rice for a complete meal.
How to Store Korean BBQ Chicken Bowls
For meal prep, divide the cooked chicken and rice into airtight containers and refrigerate.
For the best texture, keep the fresh vegetables and extra Korean BBQ sauce separate until serving when possible.
Reheat the chicken and rice, then add the fresh vegetables, sauce, and sesame seeds before eating.
Can You Freeze Korean BBQ Chicken Bowls?
The provided recipe does not include specific freezing instructions, so a precise freezer storage time should not be added without testing.
Make-Ahead Tips
Prepare the chicken, rice, and vegetables ahead of time and assemble individual bowls when needed.
Keeping the fresh vegetables separate from the warm ingredients can help preserve their crunch.
Korean BBQ Chicken Bowl FAQs
Can I use regular rice instead of cauliflower rice?
Yes. The recipe specifically notes that regular rice can be used instead of cauliflower rice.
Can I use chicken breast?
Yes. Chicken breast can be substituted for the chicken thighs, although the texture may be slightly leaner.
How do I know when the chicken is cooked?
The chicken should be golden brown and reach an internal temperature of 165°F (74°C).
Can I make these bowls spicy?
Yes. Add chili flakes to the finished bowls for extra heat.
What vegetables go well in Korean BBQ chicken bowls?
This recipe uses carrots, cucumbers, purple cabbage, and green onions. You can also add other fresh or cooked vegetables according to your preference.
Are Korean BBQ Chicken Bowls good for meal prep?
Yes. The recipe is specifically designed as a high-protein meal prep bowl, and the components can be prepared ahead and portioned into individual servings.
Korean BBQ Chicken Bowl (High-Protein Meal Prep Bowls)
Equipment
- skillet
- knife For dicing chicken and slicing vegetables.
- cutting board
- serving bowls
Ingredients
- 24 oz chicken thighs, boneless, skinless, and diced
- 1/2 cup Korean BBQ sauce
- 4 cups cauliflower rice
- 4 cups shredded carrots
- 4 cups cucumbers, thinly sliced
- 4 purple cabbage, thinly sliced
- 4 green onions, chopped
- extra Korean BBQ sauce
- toasted sesame seeds, for topping
- optional lime wedges or chili flakes
Instructions
- Prepare cauliflower rice (or regular rice) according to package directions and keep warm.
- Heat a skillet over medium-high heat. Add the diced marinated chicken thighs and cook for 6-8 minutes, until golden brown and cooked through (internal temperature 165 degrees F).
- Add rice base to each bowl, then layer on the fresh vegetables.
- Top with Korean BBQ chicken, drizzle extra sauce, and sprinkle sesame seeds and green onion.
