Looking for fast, easy and healthy recipes but still tasty and scrumptious? Well, you’re in luck because this One Pan Bulgogi Chicken and Veggies meal prep checks all those criteria. If you find yourself asking these questions: What should I pack for lunch this week? What is least effort to make, but is not bland? I’ve got the answers for you!
Let’s do this!
It starts with baking some chicken thighs and vegetables all in one pan. Because we’re busy people and we don’t want to spend most of the night doing dishes. Now, there is only one pan to wash! Then while the chicken and veggies are roasting in the oven, you make a batch of this delicious bulgogi sauce. But wait, my favorite part is tossing the chicken with the yummy sauce and dividing them into lunch containers. I am not exaggerating when I say I felt like a champion because I’ve accomplished all of it under 45 minutes.
One pan miracle is about to happen; you’ve gotten yourself a pretty darn delicious meal to last throughout the work week.
The zucchini cooked very quickly so make sure you sliced it in thicker strips to keep its shape when roasting. Also, pear adds a nice sweet flavor to the sauce but if you don’t have any pear on the kitchen counter available, an apple is a great alternative.
Get ready to feel like a meal prep superstar and get envious eyes from the coworkers.
Korean Chicken and Veggies Meal Prep
Korean chicken and veggies is the perfect meal prep solution. A delicious and easy to make a head lunch for the work week.
For the pan:
- 1 lb boneless, skinless chicken thighs
- 2 large zuchinis (sliced into thick strips)
- 3 large bell peppers (sliced)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- salt & pepper (to taste)
For the bulgogi sauce:
- 3 cloves garlic
- 1/2 asian pear (chopped)
- 1/2 sweet onion
- 1 tablespoon sesame oil
- 1/2 cup soy sauce
- 3 tablespoons sugar
- 1/2 teaspoon red pepper flakes
- 2 tablespoons rice vinegar
- 1/2 cup water
- 2 teaspoons cornstarch
For the containers:
- 2 cup jasmine rice
- sesame seeds and green onion, for toppings
Chicken: Wash and pat dry the chicken thighs with paper towel. Season with garlic powder, salt and pepper. Set aside.
Preheat oven to 425 degrees F.
Arrange veggies and chicken on the baking sheet. Sprinkle some olive oil, salt and pepper on the veggies. Roast for 25 minutes until the chicken and veggies are cooked through.
Sauce: add all sauce ingredients except water to a blender or food processor and blend until smooth.
Heat oil over medium heat on a medium skillet. Once hot, add sauce mixture and water and let boil for a minute. Then mix 1 tablespoon of water with cornstarch and add to the sauce mixture. Simmer on low until sauce thickens.
Remove chicken from baking dish. You can either shred the chicken with two forks or thinly sliced the chicken. Toss in with sauce and cook for another 2 minutes until chicken are soaking up with sauce nicely.
Divide chicken and veggies into meal prep containers and have a fantastic lunch throughout the week.