2019 Week 50 Chicken meal prep bowls

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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


1 cup brown or sushi rice

1 1/4 cups water

1 pinch salt


  1. 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


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