Chicken Rice Meal Prep
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
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Calories
638 kcal
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Course
Side Dish, Main Course, Others
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Cuisine
American
Chicken Rice Meal Prep
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Make your week easier with this easy chicken rice meal prep recipe! Balanced, simple, and so delicious.
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Ingredients
- 2 cups water
- 1 cup jasmine rice Basmati or brown rice works too
- 2 tablespoons toasted sesame seeds
- 1 tablespoon sesame oil
- 2 teaspoons kosher salt to taste
- 1 English cucumber thinly sliced
For the chicken:
- 1.25 pound boneless chicken thighs
- kosher salt and pepper to taste
- 2 tablespoons maple syrup honey, or agave
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 garlic cloves minced
Instructions
- Bring a small pot of 2 cups water to a boil. Stir in the 1 cup jasmine rice and 2 teaspoons Kosher salt. Reduce the heat to low. Cover and simmer for 12-15 minutes until all of the water is absorbed. Remove from heat and stir in the 2 tablespoons toasted sesame seeds and 1 tablespoon sesame oil. Allow it to cool while cooking the chicken.
- Season the 1.25 pound boneless chicken thighs with Kosher salt and pepper on all sides. In a small bowl, whisk the 2 tablespoons maple syrup, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 teaspoons lemon zest, and two2 garlic cloves (minced). Pour over the chicken thighs and rub to coat.
- Heat a large pan over medium heat. Cook the thighs for 7-9 minutes per side, or until browned and cooked through. Allow it to sit, covered, for 5 minutes, then slice.
- To assemble the meal prep bowls, divide the cooked rice among 4 meal prep containers.
- Top with sliced chicken, the 1 English cucumber (sliced) and garnish with fresh herbs of choice. Drizzle with sesame oil and sprinkle sesame seeds. Serve with lemon wedges, if desired.
Notes
- You may use chicken breasts instead of chicken thighs or even tofu
- Any rice of your choice will work. I love basmati or Jasmine.
- Swap the cucumbers with any other veggies of your choice
- Store in the fridge for up to 4 days or freeze for up to 2 months (without the cucumbers)
Nutrition Information
Show Details
Serving
4g
Calories
638kcal
(32%)
Carbohydrates
49g
(16%)
Protein
28g
(56%)
Fat
36g
(55%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
8g
Monounsaturated Fat
17g
Trans Fat
0.1g
Cholesterol
139mg
(46%)
Sodium
1865mg
(78%)
Potassium
511mg
(15%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
191IU
(4%)
Vitamin C
7mg
(8%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 638kcal | 32% |
| Carbohydrates | 49g | 16% |
| Protein | 28g | 56% |
| Fat | 36g | 55% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 139mg | 46% |
| Sodium | 1865mg | 78% |
| Potassium | 511mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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