Chicken and Turkey

Korean BBQ Chicken Bowls

For a simple, healthy week-night meal that packs a serious flavor-punch, look no further than these Korean BBQ Chicken Bowls.

With only 2 weeks to go before the big move out west to Colorado, I’ve been trying to use up any leftover ingredients I can find. And the good news is that my food inventory list is getting smaller!

Many of my favorite recipes on the blog are my pizza recipes, particularly the Korean BBQ Chicken Pizza. And since making that pizza, the leftover Korean BBQ sauce has just sat in our fridge, waiting for the perfect recipe to use it in. Well, I don’t know about “perfect” but this recipe is so delicious and very meal-prep-friendly.

I also love how many ways you could alter this recipe in order to use up any leftover veggies you may have sitting in your fridge. It can also easily be vegetarian by swapping baked tofu or tempeh for the chicken thighs. Or for meat-eaters who feel like splurging, sliced flank steak would work great as well. Really any protein that you would put BBQ sauce on (and in my world that’s pretty much all of them except for eggs) will work here.

By using what I already had in the house, this meal was also easy on the budget. I had leftover frozen chicken thighs (love when Whole Foods has family packs on sale 😉 ), 1 sad carrot sitting in the bottom of my crisper drawer, a massive bag of brown rice that we will most certainly not get through before moving, and, of course, the half-empty bottle of Korean BBQ sauce. All I needed to buy were the broccoli and cucumber.

So here’s a toast to delicious ways to use up what you already have!

Korean BBQ Chicken Bowls

Print Recipe
Serves: 4 Cooking Time: 45 min


  • 1 lb chicken thighs, skin removed
  • 1 Tbsp Olive oil
  • Pinch black pepper
  • 1 cup brown rice, uncooked
  • 1 large carrot, peeled and julienned
  • 1 large English cucumber, thinly sliced
  • ¼ cup white vinegar
  • 1 tsp olive oil
  • ¼ tsp black pepper
  • ½ tsp red pepper flakes
  • 1 large head broccoli, cut into florets
  • ½ cup Korean BBQ Sauce



Prepare rice according to package directions (mine takes 45 minutes, so this is the first step I’ll do, but if you have quicker cooking rice you can wait to prepare it until closer to serving time).


Preheat oven to 425F. While oven is pre-heating, place skinless chicken thighs on large baking sheet and drizzle with olive oil and black pepper.


Bake chicken for 20 min or until they reach an internal temperature of 165F.


While chicken bakes, peel and slice carrots and cucumber. Place cucumber and carrots in mixing bowl and toss with vinegar, black pepper, and red pepper flakes. Refrigerate until ready to serve (at least 10 minutes).


When there’s 4 minutes left to go on the chicken, place broccoli in a steamer and steam 3-4 minutes or until soft. Set aside.


Once chicken is cooked, remove from oven and cut into bite-sized pieces.


Evenly distribute rice, chicken, cucumber and carrot mixture, and broccoli between four bowls. Drizzle 2 tablespoons of Korean BBQ sauce over each bowl and enjoy!

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