This high-protein, low-calorie meal prep features crispy and juicy soy-glazed chicken thighs. Served over rice with a refreshing Japanese cucumber salad, it's a flavorful and healthy alternative to boring meal prep.
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In a small bowl, combine soy sauce, minced garlic, honey, and red pepper flakes. Whisk together to create the glaze.
Pat the chicken thighs dry and season both sides with salt and black pepper.
Coat the seasoned chicken thighs in cornstarch, ensuring a light, even layer on all sides.
In a skillet over medium-high heat, pan-fry the chicken thighs for 4-5 minutes per side, or until golden brown and cooked through.
Pour the soy glaze over the chicken in the skillet. Cook for another 1-2 minutes, flipping the chicken to coat it in the thickening sauce.
Remove the chicken from the pan and let it rest for a few minutes before slicing into strips.
To assemble the meal prep bowls, divide the cooked rice between two containers.
Top the rice with the sliced soy-glazed chicken.
Add the sliced cucumbers to the side of each container.
Garnish with sesame seeds and sliced green onions before sealing.
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