Chicken Kimchi Rice Bowl

Name: Chicken Kimchi Rice Bowl
Yield: 4 servings
Ingredients: 4 x 6 oz cooked skinless chicken breast; 4 x 3/4 cup cooked white rice; 4 x 1/4 cup kimchi; 4 x 1 1/2 cups mixed vegetables; 4 x 1 tbsp reduced-sodium soy sauce

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Chicken Kimchi Rice Bowl

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

520calories

61g protein

50g carbs

6g fat

Sodium: Estimate pending

1 of 4 portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

4 x 6 oz cooked skinless chicken breast
4 x 3/4 cup cooked white rice
4 x 1/4 cup kimchi
4 x 1 1/2 cups mixed vegetables
4 x 1 tbsp reduced-sodium soy sauce

Cooking instructions

Warm chicken, rice and vegetables in a pan. Add reduced-sodium soy sauce. Divide into four and pack kimchi separately if preferred.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Soy. Contains gluten ingredients. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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