Korean Chicken Power Bowl (15-Minute Lunch)

aka The Seoul Soul Bowl

This became my go-to lunch when I was working downtown and tired of spending $15 on mediocre salads. I can prep the chicken on Sunday and throw this together in minutes during my lunch break. The combination of spicy gochujang and cooling cucumber is absolutely addictive — my coworkers always ask what smells so good!

Ingredients

• 1 lb boneless chicken thighs (cut into bite-sized pieces)
• 2 tablespoons coconut oil
• 3 tablespoons coconut aminos
• 2 tablespoons gochujang paste
• 1 tablespoon pure maple syrup
• 2 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 2 cups cooked brown rice
• 1 large cucumber (julienned)
• 2 medium carrots (julienned)
• 1/4 cup fresh cilantro (chopped)
• 2 green onions (sliced)
• 1 tablespoon sesame seeds
• 1 avocado (sliced)

Instructions

1. Make sauce: In a small bowl, whisk together coconut aminos, gochujang, maple syrup, minced garlic, and grated ginger until smooth.
2. Cook chicken: Heat coconut oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-6 minutes, stirring occasionally until golden brown and cooked through.
3. Glaze chicken: Pour sauce over chicken and toss to coat. Cook for 1-2 minutes more until sauce caramelizes slightly. Remove from heat.
4. Prep vegetables: While chicken cooks, julienne cucumber and carrots into thin matchstick pieces. Slice avocado.
5. Assemble bowls: Divide brown rice between 2 bowls. Top each with glazed chicken, cucumber, carrots, and avocado slices.
6. Garnish and serve: Sprinkle with cilantro, green onions, and sesame seeds. Serve immediately while chicken is hot.

Tips

• Meal prep hack: Cook chicken in bulk and store sauce separately — reheat portions as needed
• Can’t find gochujang? Substitute with sriracha mixed with a pinch of smoked paprika
• For extra crunch, add thinly sliced radishes or cabbage
• The vegetables can be prepped 2 days ahead and stored in the fridge