These Korean BBQ Chicken Bowls are a healthy dinner option and are easy to make during the week. They are also perfect for meal-prep lunches.
1 ½ lb. boneless, skinless chicken thighs
½ c. Sky Valley Korean BBQ Sauce
2 c. Basmati rice
1 ½ c. water
1 c. unsweetened coconut milk
1 c. salt
2 green onions, thinly sliced
2 carrots, shredded
2 c. purple cabbage, shredded
1 avocado, sliced
Toasted sesame seeds, cilantro, lime wedges for serving
Combine the chicken and Korean BBQ Sauce is a large bowl, tossing to coat the chicken. Cover and allow to marinate overnight or at least 4 hours.
Prepare the rice by combining the rice, water, coconut milk and salt in a saucepan. Bring rice mixture to a boil, cover and reduce heat to low and allow to simmer for 15 minutes. Remove the pan from the heat and allow to sit for 10 minutes before serving.
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side. Remove from heat and allow to sit for at least 5 minutes before slicing. (You can also broil the chicken if you do not have access to a grill.)
Divide the rice and chicken evenly between 4 bowls. Top the bowls with the green onions, cabbage, carrots and avocado slices. Top with sesame seeds, cilantro and lime wedges if desired before serving.