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Chicken banh mi meal prep bowls — hero featured shot — finished dish top-down on white plate

Chicken Banh Mi Meal Prep Bowls

Evelyn
This reliable meal prep recipe features tender, marinated chicken and crisp vegetables for a flavorful and convenient Banh Mi experience all week. The simple marinade doubles as a dressing, making preparation quick and efficient.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 4 bowls
Calories 450 kcal

Equipment

  • Mixing bowls
  • Large skillet
  • Meal prep containers
  • Knife
  • Cutting board
  • Whisk

Ingredients
  

For the dressing/marinade

  • 3/4 cup rice vinegar
  • 3 Tbs sesame oil
  • 3 Tbs sugar
  • 1 Juice of lime
  • 1.5 tsp salt
  • 1 tsp pepper

For the bowls

  • 1 lb chicken breast diced
  • 1 cup daikon radish cut into matchsticks
  • 2 cups shredded carrots
  • 2 cups cucumber deseeded and diced
  • 2 cups cooked rice/grains to serve

To top

  • Mint
  • Cilantro
  • 1 lime cut into 4 wedges
  • Jalapeno thinly sliced

Instructions
 

  • In a small bowl, whisk together rice vinegar, sesame oil, sugar, lime juice, salt, and pepper. Reserve about 1 cup (8 oz) for dressing and divide it into small, separate containers.
  • Marinate the diced chicken in the remaining dressing for at least 30 minutes. Sauté the chicken in a large skillet over medium-high heat for 8-10 minutes, until cooked through.
  • Assemble the meal prep bowls by evenly dividing the cooked rice, daikon, carrots, cucumber, and cooked chicken among four containers. Garnish with fresh mint, cilantro, a lime wedge, and jalapeno slices, then add a container of the reserved dressing to each bowl before sealing.

Notes

For the best flavor, let the chicken marinate for the full 30 minutes, or even longer (up to 4 hours) in the refrigerator. The vegetables will absorb more flavor from the dressing the longer they sit.