⇩ Full Recipe 🍗 ⇩ Macros per serving (1 meal prep): Protein: 42g Carbs: 79g Fat: 22g Calories: 689 Ingredients per 2 servings (makes 2 meal preps): Chicken: - 12oz boneless, skinless chicken thigh, raw - 3 tbsp soy sauce - 3 tbsp hoisin sauce - 1.5 tbsp honey - 2 tsp minced garlic - 1 tbsp clear rice wine - 1 tsp sesame oil - 1/2 tsp five spice powder - 3 tbsp water - salt & pepper, to taste Rice: - 1.5 cups cooked rice Salad: - 2.5 cups sliced Persian cucumber - 1/4 tsp salt - 1/4 tsp ginger - 1/4 tsp minced garlic - 2 tbsp rice vinegar - 1/2 tbsp soy sauce - 1/2 tbsp sesame oil - 1/2 tbsp honey - 2 tsp chili oil - 1 tbsp sesame seed How to make it yourself: 1. Dice your cucumbers and pat dry 2. In a bowl, combine soy sauce, hoisin sauce, honey, minced garlic, rice wine, sesame oil, five spice powder, water, and salt and pepper to taste. 3. Add your chicken thighs into the bowl, poke holes in the chicken using a fork, and mix well. 4. In a bowl, combine your diced cucumbers with salt, ginger, minced garlic, rice vinegar, soy sauce, sesame oil, honey, chili oil, and sesame seeds and mix well. 5. Place your marinated chicken on parchment baking paper and place it into an airfrier. Add the remaining sauce on top. Cook in your airfrier at 380 degrees fahrenheit for around 19 minutes, flipping it halfway in between, or until golden brown. 6. Remove the cooked chicken and cut it into slices 7. In a meal prep container, add your steamed rice, chicken, and cucumber salad and enjoy! 8. Pro tip: when meal prepping to re-heat, make sure to put your salad & meat into separate ziploc bags to avoid getting the rice soggy. When ready to eat, microwave the rice with a wet paper towel first to get it steamed, then add in your meat and microwave till warm, and finally add in your veggies on top preserve the crunch and enjoy! 📩 Save this Char Siu Chicken recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #charsiu #chicken #highprotein #lowcalorierecipes #healthyrecipes #weightlossfood #mealprep #mealplan #asianfood #bbq #chinesefood

⇩ Full Recipe 🥬 ⇩ Macros per 2 servings: Protein: 4g Carbs: 6g Fat: 4g Calories: 67 Ingredients per 2 servings: - 8 ounces spinach - 1 garlic clove - 1 green onion - 1 tsp soy sauce - 1 tsp toasted sesame oil - 2 teaspoon toasted sesame seeds Recipe inspo: Maangchi How to make it yourself: 1. In a pot of boiling water, add in your spinach for 1-2 minutes than quickly transfer it to a bowl of cold water to blanch it 2. Remove the spinach from the cold water and form it into a ball to squeeze out any excess water 3. Chop the ball of spinach into 4 equal pieces 4. In a bowl, combine soy sauce, sesame oil, minced garlic, diced green onions, and sesame seeds then add in your cut spinach and mix well 5. Transfer to an airtight container and sore in your refrigerator to enjoy later! 📩 Save this Korean Spinach Side Dish (Sigeumchi-namul) recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #lowcaloriemeals #salad #koreanfood #weightlossfood #healthyrecipes #sidedish #koreansidedishes #banchan #spinach

⇩ Full Recipe 🍛 ⇩ Macros per bowl: Protein: 47g Carbs: 34g Fat: 14g Calories: 462 Ingredients (makes 2 bowls): - 1 cup cooked rice - 2 cups chicken bone broth - 3 garlic cloves, minced - 1/4 cup onion - 3/4 lbs boneless, skinless chicken thigh - 1 tbsp sesame oil - 1 small carrot - salt and pepper to taste - 1/2 green onion - 1 tsp sesame seeds - 1/3 second spray oil - 1/2 tbsp soy sauce - 1/4 cup kimchi How to make it yourself: 1. Dice your onions, green onions, and carrots into small pieces and mince your garlic 2. In a blender, add in your chicken bone broth and cooked rice and blend for 5-10 seconds 3. In a pot on medium heat coated with spray oil, add your sesame oil, onions, minced garlic, and carrots and stir fry them 4. Pour your blended rice into the pot and keep the heat on medium to bring it to a light boil 5. Add in your diced chicken thighs and boil until the chicken is fully cooked through but make sure to keep stirring to avoid the rice from burning or sticking to the bottom 6. Remove the chicken from the pot once cooked and use a form to shred it into thin pieces 7. Add the cooked, shredded chicken back into the pot, season the porridge with salt and pepper to taste, and top it off with green onions, sesame seeds, and soy sauce and enjoy it with some fresh kimchi! 📩 Save this Dakjuk (Korean chicken & rice porridge) recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #dakjuk #highprotein #lowcalorierecipes #healthyrecipes #porridge #koreanfood #weightlossmeals #mealprep

⇩ Full Recipe 🥟 ⇩ Macros per 6 rolls: Protein: 53g Carbs: 23g Fat: 9g Calories: 375 Ingredients per 6 rolls: - 6 napa cabbage leaves - 1 second spray oil - 1/2 medium sized carrot - 2 green onion - 2 tsp minced garlic - 10oz red Argentine shrimp, raw - 1/2 tbsp sesame oil - 1 tbsp soy sauce - 1/2 tsp black pepper - 3 tbsp ponzu How to make it yourself: 1. Bring a pot of water to a boil 2. Add your nappa cabbage leaves into the boiling water until they start to become more bendy 3. Immediately transfer them to a bowl of cold water 4. Dice your green onions, cut you carrots into small pieces, and chop your shrimp onto small pieces 5. In a bowl, add in your green onions, carrots, and shrimp and mix in minced garlic, sesame oil, soy sauce, and black pepper and mix 6. Lat your soft nappa cabbage leaves flat and add your shrimp veggie mix onto the leaves and roll them into small dumplings with the shrimp mix filling inside 7. In a pan on medium low heat coated with spray oil, add your “dumplings” and let them develop a brown sear on both sides and until the shrimp is cooked through 8. Once ready, transfer to your plate, pour your ponzu on top, and enjoy! 📩 Save this shrimp cabbage dumpling roll recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #highprotein #nappacabbage #keto #lowcarb #weightlossfood #healthyrecipes #lowcalorierecipes #asianfood

⇩ Full Recipe 🍱🌶️ ⇩ Macros per bowl: Protein: 38g Carbs: 78g Fat: 14g Calories: 589 Ingredients (makes 2 bowls): 8 oz boneless skinless chicken thighs raw 2 tsp minced garlic 1 tsp minced ginger 2 tbsp soy sauce (1 tbsp for marinade and 1 tbsp for glaze) 2 tbsp gochujang 1/2 tsp salt 1 tsp sesame oil 1 tsp rice vinegar 1 tbsp honey 1 tbsp brown sugar 1 green onion 1.5 tsp sesame seeds 1.5 cups cooked rice 1 cup edamame 1 persian cucumber How to make it yourself: 1. Dice your cucumbers and green onions and peel your edamame 2. In a bowl combine honey, brown sugar, rice vinegar, salt, soy sauce, gochujang, and sesame oil to make your glaze 3. In a new bowl, add in your chicken thighs and soy sauce, minced garlic and minced ginger and rub into the chicken thighs and the set aside 4. On a piece of parchment paper, place your marinaded chicken thighs flat. Then, brush the gochujang glaze to fully coat all of the chicken thighs 5. Place the chicken thighs with the parchment paper into your airfrier at 370 Fahrenheit for 17-20min (cooking time will very depending on your airfrier) 6. In a meal prep container, add your cooked rice, edamame, cucumbers, and gochujang chicken topped with sesame seeds and enjoy! 📩 Save this Korean BBQ Gochujang Chicken Meal Prep recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #highprotein #mealprep #lowcalorierecipes #weightlossmeals #healthyrecipes #mealplan #koreanfood #asianfood