These Chicken Banh Mi Meal Prep Bowls are great for planning meals ahead. They are so light and refreshing! Chicken Banh Mi Meal Prep is quick to make and full of bright flavors!
Chicken Banh Mi Meal Prep Bowls
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Hey all! Sam back from The Culinary Compass! I’m so excited to bring you my new favorite meal prep recipe! This Chicken Banh Mi Meal Prep Bowls has been on repeat in my home and I hope it’s one of your new favorites too! Chicken Banh Mi Meal Prep Bowl is full of flavors and is so light and refreshing with the fresh vegetables.
This Chicken Banh Mi Meal Prep Bowls was inspired by the bold and fresh flavors of the tradition Vietnamese sandwich: the Bánh mì. It’s traditionally made with pork, but I chose to go with chicken just for ease. As much as I’d love to prep sandwiches ahead of time, I don’t think the bread would hold up! The rice is a perfect replacement for these bowls.
The sandwich also typically has pickled vegetables, but the ones included are fresh. The rice vinegar dressing brings in that bite and flavor that you’d normally get from the pickled vegetables!
I think my favorite part of the Chicken Banh Mi Meal Prep Bowls is the herbs and toppings. The rice vinegar dressing is SO good that I make extra to marinade the chicken in. You don’t have to, but I think the chicken definitely benefits from it! I serve about 2 oz of the dressing with each of my lunches which was definitely enough to have some in each bite. I just use these little containers. The cilantro, mint, jalapenos, and lime are just all added bonuses. You can never go wrong with more fresh flavors!
There’s two way to eat them once you’re ready.
- Leave it cold and mix together with the dressing and lime juice. I like leaving the whole thing cold for a nice salad.
- Put vegetables and lime slice into a bag. Remove this and the dressing container when you reheat the chicken and rice. This might be better for these colder months coming up!
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Chicken Banh Mi Meal Prep Bowls
Ingredients
For the dressing/marinade:
- 3/4 cup rice vinegar
- 3 Tbs sesame oil
- 3 Tbs sugar
- Juice of 1 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
- Mix rice vinegar, sesame oil, sugar, lime juice, salt, and pepper together. Reserve 8 oz to use as a dressing and pour into individual cups.
- In a bowl, place chicken and remaining dressing to marinade for at least 30 minutes. Place in a large skillet and heat until cooked through, 8-10 minutes.
- In meal prep containers, evenly divide daikon radish, carrots, cucumber, rice, and cooked chicken. Top with mint, cilantro, a lime wedge, and jalapeno slices. Place a container of dressing in each and cover. Place in refrigerator until ready to use.
Notes
1/2 cup rice vinegar
2 Tbs sesame oil
2 Tbs sugar
Juice of 1 lime
1 tsp salt
1/2 tsp pepper If you're looking to make just enough for chicken marinade:
1/4 cup rice vinegar
1 Tbs sesame oil
1 Tbs sugar
Juice of 1 lime
1/2 tsp salt
1/4 tsp pepper
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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