If you're looking for a healthy, protein-packed meal that's full of bold flavors, this Loaded Kogi Chicken Bowl is the perfect choice. Made with juicy soy-marinated chicken, fluffy jasmine rice, crisp lettuce, and a creamy roasted red pepper Kogi sauce, this easy meal prep recipe delivers 50 grams of protein per serving while staying balanced and satisfying.
Whether you're focused on weight loss, muscle building, or healthy meal prep, this high-protein chicken bowl is simple to make and perfect for busy weeknights.
Why You'll Love This Recipe
50g of protein per serving
Great for weekly meal prep
Ready in about 30 minutes
Packed with Korean-inspired flavors
Perfect for fitness and healthy eating goals
Family-friendly and customizable
Ingredients
Soy-Marinated Chicken
1.5 lbs chicken tenderloins
1/4 cup low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp honey (or sugar-free syrup)
1 tsp sesame oil
1 tbsp garlic powder
1 tsp ginger paste (or 1/2 tsp ground ginger)
1 tsp black pepper
Bowl Base
2 cups cooked jasmine rice
Shredded lettuce
Creamy Roasted Red Pepper Kogi Sauce
1/2 cup nonfat Greek yogurt
1 tbsp light mayonnaise
1/3 cup roasted red peppers, drained
1 tbsp gochujang
1 tbsp low-sodium soy sauce
1 tsp honey (or sugar-free syrup)
1 tsp rice vinegar
1/2 tsp garlic powder
Pinch of smoked paprika
Splash of water, if needed
Toppings
Sliced spring onions
Extra Kogi sauce
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How to Make Loaded Kogi Chicken Bowls
Step 1: Marinate the Chicken
In a large bowl, combine the soy sauce, rice vinegar, honey, sesame oil, garlic powder, ginger, and black pepper. Add the chicken tenderloins and toss until fully coated. Let the chicken marinate for at least 15 minutes for maximum flavor.
Step 2: Cook the Chicken
Cook the chicken using one of these methods:
Air Fryer: 400°F (200°C) for 10–12 minutes.
Skillet: Pan-sear over medium-high heat until golden and cooked through.
Grill: Grill until the internal temperature reaches 165°F (74°C).
Slice the cooked chicken into bite-sized pieces.
Step 3: Make the Kogi Sauce
Add the Greek yogurt, light mayo, roasted red peppers, gochujang, soy sauce, honey, rice vinegar, garlic powder, and smoked paprika to a blender.
Blend until completely smooth. Add a splash of water if needed to create a creamy drizzle.
Step 4: Assemble the Bowls
Divide the cooked jasmine rice among four bowls. Add shredded lettuce, sliced chicken, drizzle generously with the roasted red pepper Kogi sauce, and finish with sliced spring onions.
Serve immediately or store for meal prep.
Meal Prep Tips
Store each serving in airtight containers for up to 4 days.
Keep the sauce separate until ready to eat for the freshest texture.
Reheat the rice and chicken before adding fresh lettuce and sauce.
Nutrition (Per Serving)
Calories: 445
Protein: 50g
Carbohydrates: 40g
Fat: 10g
Recipe Variations
Swap jasmine rice for brown rice or cauliflower rice.
Add cucumber, shredded carrots, or edamame for extra vegetables.
Make it spicier with additional gochujang or chili flakes.
Replace chicken with shrimp, lean beef, or tofu.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! This recipe is ideal for meal prep and stays fresh in the refrigerator for up to four days.
Is this recipe good for weight loss?
Yes. Its high protein content helps promote fullness while providing balanced carbohydrates and healthy fats.
Can I freeze the chicken?
Absolutely. Cooked chicken freezes well for up to three months. Thaw overnight before reheating.
Final Thoughts
This Loaded Kogi Chicken Bowl is one of those healthy recipes you'll want to make again and again. It's flavorful, satisfying, packed with lean protein, and perfect for meal prep or an easy weeknight dinner. If you're building a collection of healthy high-protein recipes, this bowl deserves a spot on your weekly menu.