korean chicken meal prep in lunch containers

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. 

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


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


  1. Chicken: Wash and pat dry the chicken thighs with paper towel. Season with garlic powder, salt and pepper. Set aside. 

  2. Preheat oven to 425 degrees F. 

  3. 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. 

  4. Sauce: add all sauce ingredients except water to a blender or food processor and blend until smooth. 

  5. 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. 

  6. 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. 

  7. Divide chicken and veggies into meal prep containers and have a fantastic lunch throughout the week.