Ingredients
Chicken marinade
8 boneless skinless chicken thighs or breast
1/4 cup liquid aminos
2 tbsp honey
1 tbsp sesame oil
4 cloves garlic
1 tsp ground ginger
Asian slaw
1 bag broccoli coleslaw mix
2 tbsp liquid aminos
2 tbsp rice vinegar
1 tbsp honey
1 tbsp sesame oil
1 tsp powdered ginger
Rice
1 cup brown or sushi rice
1 1/4 cups water
1 pinch salt
Instructions
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Preheat grill to high heat, or preheat oven to 425 F. In a large bowl, mix chicken marinade ingredients together. Add chicken thighs/breast and marinate 10-15 minutes.
2. Meanwhile, cook brown 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 for 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.
Recipe adapted from Canadian Living