1 1/2cupssushi or jasmine ricecooked, as a side dish
Instructions
Add the marinade ingredients to the chicken thighs, stir to combine, and refrigerate overnight, or at least 1 hour.
Prep all the ingredients for the Asian cucumber salad. Stir the salad together in a large bowl, and set it aside while you cook.
Preheat the grill over high heat until you reach 450º-500ºF. Place the chicken thighs on the grill, immediately lower the heat to medium, and maintain a temperature of around 400ºF
Grill for 6-8 minutes per side, or until the chicken thighs are done. Remove them from the grill to cool before assembling your meal prep.
If you're making this as a dinner, serve the chicken straight off the grill with the cucumber salad and side dish of your choice.
If you're making this into meal prep, cool the chicken for 10-15 minutes. Then cut it into slices or bite-sized pieces. Portion it out into 4 meal prep containers of choice.
Then portion out the cucumber salad. If you're using the rice, I like to pile the cucumber salad over the cooked and cooled rice. The dressing from the salad moistens the rice and helps it stay fresh for days to come.
After everything is portioned, seal the containers with the lids, and refrigerate to serve within 2-3 days.
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Notes
I don't recommend using the cubed mango if you're prepping this ahead for lunches because mango turns brown quickly.The nutrition was calculated with the optional maple syrup, mango, and rice.