Korean-Inspired Chicken Bowls

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Makes 4 servings; 35 minutes total time

Ingredients

8 boneless skinless chicken thighs
1/4 cup low-sodium soy sauce or tamari
2 tbsp honey
1 tbsp sesame oil
4 cloves garlic
1 tbsp fresh ginger
1 tbsp sesame seeds
SLAW
1 bag coleslaw mix
2 tbsp low sodium soy sauce
2 tbsp rice vinegar
1 tbsp honey
1 tbsp sesame oil
1 tsp powdered ginger
RICE
1 cup jasmine rice
1 1/4 cups water
1 tsp butter
1 pinch salt

Instruction:

1) Preheat grill to high heat, or preheat oven to 425 F. In a large bowl, mix chicken marinade ingredients together. Add chicken thighs and marinate 10-15 minutes.

2) Meanwhile, cook jasmine rice according to package directions. Mix together ingredients for Asian slaw dressing, then set aside.

3) Add chicken to grill or frying pan. Cook on grill f or 7 minutes, then flip and cook another 5 minutes depending on how large the thighs are. If using the oven method, bake on a parchment-lined baking sheet for 20 minutes or until chicken reaches 165 F in thickest part of thigh.

4) Add two chicken thighs to each meal prep bowl. Toss coleslaw with dressing then add slaw and rice to each bowl. Serve and enjoy - leftovers stay good in the fridge up to 4-5 days.

Storing:

an be stored in the fridge to eat as leftovers for 5 days. Store coleslaw separately if you want to reheat chicken and rice but this dish can be enjoyed cold. Cooked chicken and rice can be frozen up to 3 months.

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