Korean Gochujang Chicken Rice Bowl

Ingredients

• 1600 g chicken breast (raw, cut into bite-sized pieces)
• 50 g gochujang (Korean red chili paste)
• 30 g soy sauce
• 25 g rice vinegar
• 15 g sesame oil
• 20 g stevia (or preferred sweetener)
• 10 g garlic powder
• 10 g onion powder
• 5 g black pepper
• 1200 g brown rice (cooked)
• 3 zucchini (sliced)
• 2 carrot (sliced)
• 2 capsicum (bell peppers, sliced)
• 375 g green beans

Steps

1. 1

   Preheat your fan-forced oven to 180°C (350°F).

2. 2

   In a large mixing bowl, combine the gochujang, soy sauce, rice vinegar, sesame oil, stevia, garlic powder, onion powder, and black pepper to create the marinade.

3. 3

   Add the 1600g of raw chicken breast pieces to the marinade and toss until thoroughly coated.

4. 4

   Prepare the vegetables by slicing the 3 zucchini, 2 carrots, and 2 capsicums.

5. 5

   Place the marinated chicken and the sliced zucchini, carrots, and capsicums on baking sheets.

6. 6

   Roast in the preheated oven for 15 minutes, making sure to flip the chicken and mix the vegetables halfway through the cooking time for even browning.

7. 7

   While the chicken and vegetables roast, bring a pot of water to a boil. Blanch the green beans for 3-4 minutes until tender-crisp, then drain.

8. 8

   To assemble the meal prep bowls, portion 150g of cooked brown rice into each of 8 containers.

9. 9

   Add approximately 200g of the cooked chicken and 315g of the mixed roasted and blanched vegetables to each container.

Notes

Per serving nutrition (8 portions): 521 kcal, 54g Protein, 55g Carbohydrates, 9g Fat. This is part 1 of a 10-part healthy meal prep series.

Nutrition per serving

• main
• mealprep
• healthy
• high-protein
• korean
• baked
• chicken