Korean chicken and veggies is the perfect meal prep solution. A delicious and easy to make a head lunch for the work week.
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.