Description
A vibrant Korean BBQ chicken bowl filled with cauliflower rice, colorful veggies, and tender marinated chicken, perfect for meal prep!
Ingredients
Scale
- 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 cups 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 a generous scoop of rice base to each bowl, then layer on the fresh vegetables for a satisfying crunch.
- Top each bowl with the Korean BBQ chicken, drizzle extra sauce for flavor, and sprinkle toasted sesame seeds and green onion for finishing touches.
Notes
Allow chicken to rest for a few minutes before serving to let juices redistribute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg