Chicken Banh Mi Meal Prep Bowls

Evelyn

Enjoy the vibrant flavors of a classic Vietnamese sandwich in a convenient and healthy meal prep bowl. This recipe features perfectly marinated chicken, crisp vegetables, and a zesty lime dressing for a satisfying lunch all week.

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Prep Time 25

Cook Time 10

Total Time 35

Servings 4 servings

Calories 445 kcal

Equipment

Mixing bowl
Whisk
Large skillet
Meal prep containers
Small containers with lids

Ingredients

For the dressing/marinade:

3/4 cup rice vinegar
3 Tbs sesame oil
3 Tbs sugar
1 lime, juiced
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:

Fresh mint
Fresh cilantro
1 lime, cut into 4 wedges
Jalapeno, thinly sliced

Instructions

In a small bowl, whisk together the rice vinegar, sesame oil, sugar, lime juice, salt, and pepper. Set aside 1 cup (8 oz) of this mixture to use as the dressing, dividing it into four small containers.
Marinate the diced chicken in the remaining dressing for at least 30 minutes. Cook the chicken in a large skillet over medium-high heat for 8-10 minutes, until cooked through and lightly browned.
Assemble the meal prep bowls by evenly dividing the cooked rice, cooked chicken, daikon, carrots, and cucumber among four containers. Garnish each bowl with fresh mint, cilantro, a lime wedge, and jalapeño slices, then add a container of dressing to each and refrigerate.

Notes

For the best flavor, marinate the chicken for at least 30 minutes, or up to 4 hours in the refrigerator. To keep vegetables crisp, store the dressing separately and add just before serving.