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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine paprika, honey, black pepper, garlic powder, sesame oil, and gochujang or chili oil in a bowl.
Add chicken breast and mix until evenly coated.
Marinate for at least 20–30 minutes in the refrigerator.
Heat oil in a pan over medium heat.
Add marinated chicken and cook until golden and fully cooked, ensuring the thickest part reaches an internal temperature of 74°C (165°F).
Bring a pot of water to a boil.
Boil asparagus for about 2–5 minutes, depending on thickness.
Boil green leafy vegetables briefly until tender.
Transfer vegetables to ice water to preserve color and stop cooking, if desired.
Drain well before packing.
Divide chicken, asparagus, and green leafy vegetables into meal-prep containers.
Let food cool slightly, then refrigerate promptly.
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Gochujang adds a sweet, savory, spicy Korean flavor, while chili oil gives the chicken a more direct heat. Start with a small amount and adjust to your taste.
Can I use other vegetables?
Yes, feel free to substitute with your favorite vegetables.
How long can I store the meal-prep boxes?
They can be stored in the refrigerator for up to 3-4 days.
Can I freeze the meal-prep boxes?
Yes, you can freeze them for up to 2 months. Thaw in the refrigerator before reheating.
What can I use instead of gochujang?
You can use chili oil or omit it if you prefer a milder flavor.
How do I know when the chicken is fully cooked?
Ensure the thickest part of the chicken reaches an internal temperature of 74°C (165°F).
Hi, everyone! 👋 I’ve been meal-prepping my own lunches for almost two years now, and I’d love to share the recipes I’ve made over the past few months! I discovered that I could cook when I started living independently. Growing up, my mom would ask us to help her prepare delicious meals, and I guess that was my training ground. ❤️ Feel free to check out my recipes and give them a try! Happy cooking! 🍳🥗
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