Go Back
–+ servings

Easy Oven Baked Chicken Rice Bowl: One-Pan Dinner

Easy Korean BBQ Chicken Rice Bowls! Tender, sweet & savory chicken, oven-baked for a quick, high-protein weeknight dinner. Perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: dinner
Cuisine: Korean
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

  • 1.1 pounds (500 g) chicken thighs or chicken breast cut into bite-sized pieces
  • 1/4 cup soy sauce
  • 2 tablespoons honey or brown sugar
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang optional
  • 1 tablespoon olive oil
  • 3 cups cooked jasmine rice
  • 1 cup shredded carrots
  • 1 cup cucumber sliced
  • 1 Hass avocado large, sliced
  • 3 tablespoons green onions sliced
  • 1 tablespoon sesame seeds
  • 1/2 cup kimchi optional

Method
 

  1. Rinse jasmine rice under cold water until clear. Cook rice according to package instructions until fluffy.
  2. In a bowl, combine soy sauce, honey or brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and gochujang, if using.
  3. Cut chicken into bite-sized pieces and place in a bowl.
  4. Pour half of the prepared sauce over the chicken and toss to coat. Marinate for 10 to 15 minutes.
  5. Heat olive oil in a large skillet over medium-high heat.
  6. Add marinated chicken in a single layer and cook for 3 to 4 minutes without stirring until lightly browned.
  7. Flip the chicken pieces and cook for another 3 to 4 minutes until nearly cooked through.
  8. Pour the remaining Korean BBQ sauce into the skillet and reduce heat slightly.
  9. Stir the chicken and simmer the sauce for about 3 minutes until it thickens and coats the chicken.
  10. Slice cucumber, shred carrots, and slice avocado.
  11. Add warm rice to serving bowls.
  12. Top with Korean BBQ chicken and spoon extra sauce over the rice.
  13. Arrange carrots, cucumber, avocado, and kimchi around the bowl.
  14. Finish with sesame seeds and green onions before serving.

Nutrition

Calories: 520kcalCarbohydrates: 52gProtein: 38gFat: 18gSaturated Fat: 3gCholesterol: 95mgSodium: 820mgFiber: 5gSugar: 10g

Notes

Ingredient Swap: I really love how juicy chicken thighs stay, but I've had fantastic results with chicken breast too, just be careful not to let it dry out.
Make-Ahead Prep

Tried this recipe?

Let us know how it was!