Vietnamese Lemongrass Chicken Rice Bowls

Method

1. 01Marinate the chicken. In a large bowl, whisk the lemongrass, garlic, fish sauce, soy sauce, honey, lime juice, avocado oil, and black pepper. Add the sliced chicken and toss well. Let it marinate for at least 15 minutes while you prep everything else.
2. 02Cook the rice. Cook the jasmine rice according to package directions. Once it's done, fluff with the lime juice, cilantro, and salt.
3. 03Make the quick-pickled vegetables. In a large bowl, toss the carrots, cabbage, and cucumber with the rice vinegar, lime juice, honey, and salt. Let sit at least 15 minutes, tossing once or twice while the chicken cooks.
4. 04Cook the chicken. Heat a large skillet or grill pan over medium-high heat. Cook the chicken in batches so it browns instead of steams — 3 to 5 minutes per side depending on thickness — until fully cooked through, until browned and the thickest piece reaches 165°F internally.
5. 05Portion. Divide into 5 meal prep containers: about 225g cooked chicken, 80g cooked rice, and 210g pickled vegetables per container. Each container lands around 450g.
6. 06Garnish (optional). Top with extra cilantro, lime wedges, or a drizzle of sriracha if you have them on hand.