Meal Prep - Ga Roti / Vietnamese Roasted Chicken
Welcome back to another entry in "Meal Preps, But Vietnamese," an ongoing series where I adapt some of my favorite Vietnamese dishes and turn them into meal preps to make losing weight more delicious and sustainable! Now again, the whole idea of this series is to continue to enjoy the foods I know and love
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 Chicken Quarters
- 1 lb Blanched Baby Bok Choy
- Pickled Veggies
- 6 Cups Cooked Jasmine Rice
- 1/2 tsp Five Spice Powder
- 1 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- 1 tbsp Chicken Bouillon
- 1 tbsp Low Sodium Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Honey
- 1 tbsp Oil
- 1/2 tsp Black Pepper
Instructions
- 1
Chicken:
- 2
In a mixing bowl, combine marinade ingredients and marinate chicken quarters overnight. It is essential to plan ahead to allow the marinade to penetrate deep into the chicken
- 3
Roast:
- 4
Preheat oven to 400F
- 5
Place chicken on a wire rack on a baking tray, skin side down. Bake on the center rack at 400F for 40-45 minutes, flipping halfway in between. Cook chicken quarters to a minimum of 165F internal temperature, but my preference is between 175-180F for chicken quarters
- 6
Serve:
- 7
To each individual meal prep container, add one cup of cooked jasmine rice, four ounces of blanched baby bok choy, two ounces of pickled veggies, and roasted chicken. Enjoy!