Korean Chicken Quinoa Salad Meal Prep (Low Calorie, High Protein)

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro offers similar nutrition with a unique flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is plant-based and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and healthy fats.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers provide sweetness without heat.

Season one side of the chicken breasts generously with salt and pepper.

Flip the chicken breasts and season the other side the same way.

Place the chicken in the oven at 400°F for 12 minutes or until the internal temperature reaches 165°F.

While the chicken cooks, mix gochujang paste, dark soy sauce, and rice wine vinegar in a bowl until smooth.

If the sauce is too spicy, add water. Optionally, add honey for sweetness.

After 12 minutes, check the chicken's internal temperature to ensure it reached 165°F.

Put the chicken in the fridge for about 10 minutes to cool completely.

Once cooled, cut the chicken into pieces and add the sauce, tossing to coat.

Boil 250 ml of quinoa in 2 L of water for 10 minutes.

While the quinoa boils, cut carrots into thin strips and dice green onions.

After boiling, strain the quinoa and let it cool in a bowl.

Add 500 g of cooked and cooled quinoa to a bowl with the green onions and carrots, and mix.

Prepare the cucumber by cutting it into 1.5-inch logs and then into strips.

Use store-bought kimchi and seaweed salad from Costco as is.

Build the lunchbox by layering the ingredients and shaking to mix.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens