Korean-Inspired Chicken Bowls

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.

NUTRITIONAL INFO: Calories: 520kcal | Carbohydrates: 49g | Protein: 49g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 491mg | Potassium: 813mg | Fiber: 4g | Sugar: 8g | Vitamin A: 164IU | Vitamin C: 41mg | Calcium: 78mg | Iron: 3mg