Sunday Kimchi Chicken Rice Bowls are the kind of meal that makes weeknight dinners feel effortless. Everything comes together in one batch, then divides neatly into containers so lunch is ready before the week even starts. The tangy kimchi, savory garlic chicken, and jammy egg keep every bite interesting.
About 45 minutes start to finish, mostly hands-off while the rice cooks and the eggs boil.
Per serving (makes 4): 352 cal · 42.5g protein · 18.0g carbs · 11.9g fat
Ingredients
- 20 oz chicken breast
- 1 cup brown rice
- 1 cup kimchi
- 3 cups broccoli
- 4 oz egg
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp garlic
Instructions
- Cook brown rice according to package directions.
- Dice chicken, toss with minced garlic, soy sauce, and sesame oil.
- Sear chicken in a hot skillet until golden and cooked through.
- Steam broccoli florets until bright green and tender-crisp.
- Hard-boil eggs, then peel and halve.
- Divide rice, chicken, broccoli, kimchi, and egg into 4 containers.
Meal prep & storage
Cook everything in one go and portion into four airtight containers for the fridge, where the bowls keep well for up to 4 days. Store the kimchi in a separate compartment or add it fresh at serving time to keep the other components from turning too tangy. Reheat the rice, chicken, and broccoli in the microwave for 90 seconds to 2 minutes, then top with the egg and kimchi.
Swaps
Swap the chicken breast for boneless thighs, ground turkey, or cubed extra-firm tofu without changing the method much. Brown rice can be traded for jasmine rice, quinoa, or cauliflower rice depending on what you have. If soy sauce is out, coconut aminos or tamari both work, and green beans or snap peas make a great stand-in for the broccoli.
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