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A white bowl filled with a colorful Korean Chicken Lunch Meal Prep. It contains white rice topped with shredded carrots and cilantro on one side, and thinly sliced, glazed chicken breast sprinkled with sesame seeds and cilantro on a bed of shredded purple cabbage on the other side.

Flavorful Korean Chicken Meal Prep (Easy Winter Lunch)

Olivia
Juicy gochujang-marinated chicken thighs with rice and vegetables, ideal for weekly meal prep. Packed with bold Korean flavors and ready in under an hour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
1 hour
Total Time 1 hour 35 minutes
Course Lunch, Meal Prep
Cuisine korean
Servings 4
Calories 475 kcal

Equipment

  • Skillet or grill pan
  • Mixing Bowl
  • Rice cooker or pot
  • Meal prep containers

Ingredients
  

For the Chicken Marinade:

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/2 tsp ground black pepper

For the Meal Prep Bowls:

  • 2 cups cooked jasmine or short-grain rice
  • 1 cup steamed broccoli
  • 1/2 cup julienned carrots
  • 1/2 cup kimchi or pickled cucumbers
  • 1 tsp sesame seeds (optional garnish)
  • 1 scallion, thinly sliced (optional garnish)

Instructions
 

  • Marinate the Chicken: In a bowl, mix all marinade ingredients. Coat the chicken thoroughly. Cover and refrigerate for at least 1 hour.
    Two separate images showing components of a Korean Chicken Lunch Meal Prep. The left image shows a light blue bowl containing a dark brown marinade with visible garlic pieces and a silver spoon. The right image shows two cooked chicken breasts sealed in a clear plastic bag.
  • Cook the Chicken: Heat a pan over medium-high. Cook chicken 5–6 minutes per side or until internal temp reaches 165°F. Let rest, then slice.
  • Prepare the Sides: Cook rice per package. Steam broccoli. Julienne or lightly sauté carrots. Use store-bought kimchi or quick-pickled cucumbers.
    Two images showing the mixing and completed state of a salad component for a Korean Chicken Lunch Meal Prep. The left image shows a white bowl filled with shredded white cabbage, shredded carrots, and shredded purple cabbage. The right image shows the same bowl with the vegetables mixed and coated in a reddish sauce, with visible sesame seeds and broccoli florets, being stirred with wooden chopsticks.
  • Assemble: Divide rice, vegetables, and chicken into 4 meal prep containers. Garnish with sesame seeds and scallions. Cool before sealing.
    Two clear glass containers showing completed Korean Chicken Lunch Meal Prep. The container on the left has sliced, glazed chicken on top of shredded carrots, purple cabbage, and cilantro. The container on the right has sliced, glazed chicken topped with cilantro in one compartment and white rice in a separate compartment.

Notes

  • Mild Version: If you prefer less heat, reduce the amount of gochujang or add extra honey to balance the spice.
  • Make It Vegetarian: Swap chicken for firm tofu. Press it well, slice, and pan-fry before marinating.
  • Rice Options: Jasmine or Korean short-grain rice works best, but brown rice or quinoa are great for more fiber.
  • Add-ons: A soft-boiled egg or extra steamed veggies can make this more filling.
  • Pack Separately: If using kimchi or pickled vegetables, store them in a separate container to keep textures crisp.
  • Batch Prep Tip: Double the marinade and freeze raw chicken in it for an easy meal down the line.