Korean BBQ Chicken Bowl (High-Protein Meal Prep Bowls)
These Korean BBQ Chicken Bowls combine juicy Korean BBQ chicken thighs with cauliflower rice, shredded carrots, fresh cucumber, purple cabbage and green onions. Finished with extra Korean BBQ sauce and toasted sesame seeds, they make an easy high-protein meal prep meal.
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.
Notes
Prepare the cauliflower rice according to package directions, or use regular rice instead. For a shortcut, pre-marinated Korean BBQ chicken from the grocery store works great. Optional lime wedges or chili flakes can be added for extra flavor.