These Healthy Korean BBQ Chicken Rice Bowls are the perfect weeknight dinner recipe! They're made with simple, wholesome ingredients and take less than an hour to make from start to finish.
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Why You'll Love This Recipe
Easy - This simple recipe doesn't take long to prepare which makes it a great weeknight meal. To save on time, I used the Primal Kitchen Korean Style BBQ Sauce. (Feel free to use any pre-made sauce!)
Meal Prep Friendly - These rice bowls are also great for meal prep! Prepare all ingredients ahead of time and assemble when you're ready to serve. You can also store the bowls in individual airtight containers in the refrigerator for quick meals throughout the week!
Healthy - Korean BBQ Rice Bowls are a healthy, balanced meal filled with fresh vegetables, healthy fats from avocado, and about 30 grams of protein per serving from the chicken! Plus, they're gluten-free, dairy-free, and made without soy sauce.
Customizable - I love making rice bowls because you can easily customize them with whatever toppings you want! For this recipe I added ripe avocado, basmati rice, and a fresh vegetable salad. See the serving suggestions section for more ideas!
🍴Ingredient Notes
- Chicken Breast - I love cooking with Butcher Box Organic, Free Range Chicken.
- Cooked White Rice - Any white rice will work with this recipe. You can also swap for brown rice!
- Avocado - Ripe avocado works best. Cut into cubes or long strips.
- Korean Style BBQ Sauce - I used the brand Primal Kitchen. Feel free to use your own homemade recipe!
- Sesame Seeds - If you don't have sesame seeds, you can skip this ingredient! They work great as a garnish for this dish.
- English Cucumber, Peeled into thin strips.
- Carrots, Peeled into thin strips.
- Apple Cider Vinegar - This adds a nice tang to the simple cucumber and carrot salad.
- Salt - Just a dash of salt adds brings together the flavors in the salad.
🍴Step by Step Instructions
Step 1: Marinate Chicken
Start by adding the cubed chicken breast into a large bowl with the Korean BBQ Sauce. Mix together until chicken is thoroughly coated.
Step 2: Cook the Marinated Chicken
Next, cook the chicken breast on a cast iron skillet or frying pan until golden brown. (Or until the internal temperature is 165 degrees.) Add more sauce as needed.
Step 3: Make the Vegetable Salad
To make the simple vegetable salad, add thinly sliced or thinly peeled carrots and cucumbers to a bowl with apple cider vinegar and salt. Stir together until the vegetables are evenly coated. Chill until you're ready to serve.
Step 4: Assemble the Chicken Bowls
Assemble the bowls by adding rice, chicken, avocado, and vegetable salad. Top with sesame seeds or thinly sliced green onion for garnish!
Expert Tips
- Make the cucumber and carrot salad ahead of time to allow the flavors to marinate.
- Marinate the chicken overnight for a stronger flavor.
- To meal prep, make the chicken, rice, and vegetable salad ahead of time. Place in individual containers for grab and go meals throughout the week.
- Do not overcook the chicken or it will dry out and not be as juicy and flavorful!
- Stir in extra sauce with the cooked chicken for a bold flavor.
Frequently Asked Questions
Yes, you can swap the chicken breast for a flank steak, flat iron steak, sirloin steak, or ground beef!
Yes, you can grill the marinated chicken or steak on a cast iron grill or regular grill.
Serving Suggestions
- Top with sesame seeds or thinly sliced green onions for garnish.
- Add fresh lettuce for an extra crisp.
- Swap white rice for brown rice to change up the recipe!
- Instead peeling cucumbers into thin strips, you can cut them into thin pieces.
- Serve with crispy roasted potatoes or cauliflower rice instead of white rice for a grain free option.
- Steamed vegetables like broccoli or green beans would also be a great addition to this dish!
How to store leftovers
Leftovers should be stored in an airtight container in the refrigerator for 4-5 days.
More chicken recipes!
After you make this Healthy Korean BBQ Chicken Rice Bowl Recipe, make sure to leave a comment & rate the recipe!
Recipe Card
Korean BBQ Chicken Rice Bowls
Equipment
- 1 Cast Iron Skillet or Frying Pan
Ingredients
- 1 Pound Chicken Breast, Cubed
- 4 Cups Cooked White Rice
- 1 Ripe Avocado
- ⅓ Cup Korean Style BBQ Sauce I used the brand Primal Kitchen. Feel free to use your own homemade recipe!
- 3 Teaspoons Sesame Seeds
Vegetable Salad
- 1 English Cucumber, Peeled into thin strips.
- 2-3 Carrots, Peeled into thin strips.
- 2 Tablespoons Apple Cider Vinegar
- 1 Teaspoon Salt
Instructions
- Start by adding the cubed chicken breast into a large bowl with the Korean BBQ Sauce. Mix together until chicken is thoroughly coated.
- Next, cook the chicken breast on a cast iron skillet or frying pan until golden brown. (Or until the internal temperature is 165 degrees.) Add more sauce as needed.
- To make the simple vegetable salad, add thinly sliced or thinly peeled carrots and cucumbers to a bowl with apple cider vinegar and salt. Stir together until the vegetables are evenly coated. Chill until you're ready to serve.
- Assemble the bowls by adding rice, chicken, avocado, and vegetable salad. Top with sesame seeds or thinly sliced green onion for garnish!
Notes
Expert Tips
- Make the cucumber and carrot salad ahead of time to allow the flavors to marinate.
- Marinate the chicken overnight for a stronger flavor.
- To meal prep, make the chicken, rice, and vegetable salad ahead of time. Place in individual containers for grab and go meals throughout the week.
- Do not overcook the chicken or it will dry out and not be as juicy and flavorful!
- Stir in extra sauce with the cooked chicken for a bold flavor.
How To Store Leftovers
Leftovers should be stored in an airtight container in the refrigerator for 4-5 days. **See full post for more information!Nutrition
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