Chicken Inasal Rice Meal Prep Bowls
Flavorful and filling Chicken Inasal Rice Meal Prep Bowls, perfect for busy weeks when you need quick and exciting lunches.
Servings: 4 servings
Calories: 450kcal
Ingredients
Chicken Inasal Marinade
- 4 pieces chicken thighs or breasts Thighs are juicier; breasts can be used too.
- 1 cup calamansi or lemon juice Calamansi is preferred for authenticity.
- 1/4 cup soy sauce or fish sauce Both can work; choose based on preference.
- 2 tablespoons brown sugar Adds a touch of sweetness.
- 6 cloves minced garlic Use more if desired.
- 1 tablespoon grated ginger For an extra flavorful kick.
- 1 tablespoon achiote or annatto powder/oil Adds classic color.
- 1/2 cup coconut milk (optional) Makes it taste richer.
Sides and Garnishes
- 2 cups jasmine, basmati, or regular long grain rice Cooked and cooled slightly.
- 1 cup sliced cucumber Serve fresh on the side.
- 1/2 cup quick pickled onions Adds a tangy flavor.
- 1 cup chopped lettuce or steamed veggies For added crunch.
- 1/4 cup vinegar dip (toyomansi style or spicy) For extra flavor.
Instructions
Marinate Chicken
- In a bowl, mix calamansi or lemon juice, soy sauce (or fish sauce), brown sugar, minced garlic, grated ginger, and achiote.
- Add coconut milk if desired, then toss in the chicken and marinate for at least 30 minutes or overnight for best flavor.
Cook Rice
- Cook the rice while the chicken marinates and cool it slightly to prevent sogginess.
Cook Chicken
- Grill, pan sear, air fry, or bake the marinated chicken until browned, basting with melted butter mixed with garlic halfway through.
Assemble Bowls
- Start with a layer of rice, followed by sliced chicken and your choice of veggie sides.
- Include a small container of dipping sauce and a wedge of lemon or calamansi.
Notes
These meal prep bowls keep well for about 4 days in the fridge. For best results, reheat chicken with a small splash of water if it looks dry, and add fresh toppings after reheating.