Description
A quick and high-protein Korean BBQ chicken bowl made with juicy chicken, fresh crunchy vegetables, and cauliflower rice—perfect for meal prep or a fast 20-minute dinner.
Ingredients
- 24 oz boneless, skinless chicken thighs, diced
- 1/2 cup Korean BBQ sauce
- 4 cups cauliflower rice
- 4 cups shredded carrots
- 4 cups cucumbers, thinly sliced
- 4 cups purple cabbage, thinly sliced
- 4 green onions, chopped
- Extra Korean BBQ sauce for drizzling
- Toasted sesame seeds for topping
- Optional: lime wedges or chili flakes
Instructions
1. Prepare cauliflower rice according to package directions and keep warm
2. Heat a skillet over medium-high heat and add the marinated diced chicken thighs
3. Cook for 6–8 minutes until golden brown and fully cooked to 165°F internal temperature
4. Divide cauliflower rice evenly into bowls
5. Top each bowl with carrots, cucumbers, cabbage, and green onions
6. Add cooked Korean BBQ chicken on top
7. Drizzle extra Korean BBQ sauce over each bowl
8. Finish with toasted sesame seeds and optional lime wedges or chili flakes
Notes
For convenience, pre-marinated Korean BBQ chicken can be used
Regular rice can be substituted for cauliflower rice if preferred
Store in airtight containers for up to 4 days for easy meal prep
Nutrition values are approximate and may vary based on ingredients used
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 544
- Sugar: 13g
- Sodium: 742mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0.1g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 167mg