High Protein Korean BBQ Chicken Rice Bowls! ONLY 484 Calories🍗🍚🔥

High Protein Korean BBQ Chicken Rice Bowls! ONLY 484 Calories🍗🍚🔥 The flavours are phenomenal! Truly one of the tastiest chicken I’ve made using NO OIL! So simple, low effort and incredibly easy to meal prep🤌🏽 Macros Per Serving (4 Servings Total) 484 Calories | 49g Protein | 50g Carbs | 10g Fat Ingredients (To Make 4 Servings) Korean BBQ Chicken Marinade - 900g Raw Chicken Thighs, Boneless Skinless (I always get mine from ) - 1.5 Tsp Black Pepper - 1 Tbsp Garlic Paste - 1 Tbsp Ginger Paste - 40g Gochujang Paste (Brand: Haepyo) - 25g Sriracha - 1 Tbsp Sesame Seeds - 40ml Light Soy Sauce Oven bake or air fry for 16-18mins at 200C / 400F Crunchy & Tangy Cucumber Salad - 400g Cucumbers thinly sliced - 1 Tsp Salt - 1 Tsp Fresh Garlic - 15g Gochujang - 15g Honey - 30ml Rice Vinegar - 1 Tbsp Sesame Seeds - 1 Tsp Red Pepper Flakes or Chilli Flakes - 25ml Light Soy Sauce Mix and store this in a container and refrigerate to last for the entire week - Serve with 520g Cooked Basmati Rice / 130g Per Serving - Garnish with Black Sesame Seeds (Optional) Don’t forget to check out my Digital Cookbooks with over 200+ Recipes just like this!👨‍🍳❤️ Important Cooking Notes - You can use chicken breast for this recipe too, just slice into thinner fillets before marinating - Marinate the chicken overnight for the best flavour, trust me. But you can cook straight after marinating too! - Make the cucumber salad in batches and store to use for any meal! The flavours get even better the next days - When you air fry the chicken, keep an eye on it, if your sheet pan is not full then the chicken will cook in less time (approx 12-13mins) make sure you get a nice char! - To reheat, best to store the cucumbers separately as it’s served cold. Warm up the chicken and rice in a pan for a few mins on low heat . . . .

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the chicken thighs with the black pepper, garlic, ginger, gochujang, sriracha, sesame seeds, and soy sauce. Let marinate for at least an hour.

Step 2

Thinly slice the cucumbers and place in a dish. Mix with the salt, garlic, gochujang, honey, vinegar, red pepper flakes, sesame seeds, and soy sauce. Close the container and keep in the fridge for up to a week.

Step 3

Place chicken spread out on a sheet pan. Bake at 400F for 16-18 minutes or until the chicken has a bit of char on the outside.

Step 4

Once the chicken is cool enough to handle, chop into bite size pieces. Serve with 130g rice and cucumber salad.