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Chicken Banh Mi Meal Prep Bowls

Name: Chicken Banh Mi Meal Prep Bowls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 bowls
Ingredients: 600g lean ground chicken; 2 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp honey; 3 cloves garlic, minced; 1 stalk (or 2 cm of fresh ginger) lemongrass, finely chopped; 1 shallot, finely chopped; 1 tsp olive oil; 240g jasmine rice, uncooked; 2 carrots, cut into matchsticks; 150g daikon or radishes, cut into matchsticks; 100ml rice vinegar; 1 tbsp sugar; 1 cucumber, sliced; 20g fresh cilantro; 1 jalapeño, thinly sliced; 200g plain Greek yogurt (0% fat); 1 1/2 tbsp sriracha; 1 lime

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A banh mi without the baguette: caramelized lemongrass ground chicken over jasmine rice with quick-pickled carrot and daikon, cucumber, cilantro and a sriracha Greek yogurt sauce. The pickles get better all week, and each box lands at 42 grams of protein.

Per serving (1 bowl)

42g

Protein

505

Calories

65g

Carbs

Fat

4 bowls25 min20 min

Ingredients

1.3 lblean ground chicken
2 tbspfish sauce
1 tbspsoy sauce
1 tbsphoney
3 clovesgarlic, minced
1 stalk (or 2 cm of fresh ginger)lemongrass, finely chopped
1shallot, finely chopped
1 tspolive oil
8 ozjasmine rice, uncooked
2carrots, cut into matchsticks
5 ozdaikon or radishes, cut into matchsticks
7 tbsprice vinegar
1 tbspsugar
1cucumber, sliced
0.71 ozfresh cilantro
1jalapeño, thinly sliced
7 ozplain Greek yogurt (0% fat)
1 1/2 tbspsriracha
1lime

Steps

1
Start with the pickles: warm the rice vinegar with the sugar, 1 teaspoon of salt and 100 ml of water until dissolved, pour it over the carrot and daikon in a jar and set aside for at least 30 minutes.
2
Cook the rice according to the package.
3
Heat the olive oil in a large skillet over high heat. Add the ground chicken and cook without stirring for 2 minutes so it browns, then break it up. Add the shallot, garlic and lemongrass and cook for 2 minutes more.
4
Stir in the fish sauce, soy sauce and honey and cook until the liquid has cooked down and the chicken is sticky and caramelized at the edges, 3 to 4 minutes.
5
Stir the Greek yogurt with the sriracha, the juice of half the lime and a pinch of salt.
6
Divide the rice and chicken among 4 containers. Add the drained pickles, cucumber, cilantro and jalapeño to a separate compartment and the sauce to small tubs. Reheat the rice and chicken and add the cold toppings and a squeeze of lime before eating. Keeps in the fridge for 4 days.