Meal Prep Chicken Breast With Thai-Style Mango Slaw

Juicy pan-seared chicken breast served alongside a vibrant red cabbage and mango slaw and sticky jasmine rice.

Meal Prep Chicken Breast With Thai-Style Mango Slaw by Brooklyn Supper

Recipe: Meal Prep Chicken Breast With Thai-Style Mango Slaw

Meal Prep Chicken Breast With Thai-Style Mango Slaw by Brooklyn Supper


1/2 head red cabbage, cut into thin ribbons
2 large carrots, julienned or grated
1/2 red onion, sliced paper thin
2 tablespoons fresh squeezed lime juice (from about 1 lime)
1/2 teaspoon sea salt, plus more to taste
1 large mango, peeled and cut into slivers
1 red pepper, seeded and julienned
1/2 cup chopped cilantro
1/2 cup chopped basil
4 green onions, cut into strips

2- inch section fresh ginger, peeled and finely grated
2 large (or 4 small) cloves garlic, peeled and finely grated
2 teaspoons minced Thai Bird’s Eye chili or red chili of choice, or to taste
1/4 cup fresh squeezed lime juice (from 3 – 4 limes)
6 tablespoons fish sauce
1/4 cup honey

4 Shenandoah Valley Organic Skinless Boneless chicken breasts (about 2 pounds)
sea salt
3 tablespoons canola oil for frying, divided
sticky Jasmine rice or cauliflower rice, cooked
Thai Bird’s Eye chili or red chili of choice, sliced thin
chopped cilantro and basil for garnish


35 minutes




  1. In a large bowl, toss the red cabbage, carrots, and red onion with lime juice and 1/2 teaspoon sea salt. Set aside for 15 minutes.
  2. Set chicken breast out to come to room temperature. Sprinkle chicken breasts generously with sea salt and pepper on both sides, rubbing it gently into the surface.
  3. Meanwhile, make the dressing. In a small bowl, whisk with a fork to combine ginger, garlic, red chili, and lime juice. Let sit 5 minutes, then whisk in fish sauce and honey. Set aside. Add the mango and red pepper to the slaw. Drizzle on 4 tablespoons dressing and toss. Fold in herbs and green onion. Set aside.
  4. Set a cast iron or other heavy bottomed skillet on the stove and turn the heat just a bit past medium (about 5 o’clock). Add 2 tablespoons canola oil, and when hot, add 2 breasts. Cook, completely undisturbed (not even a nudge!), for 5 minutes. Flip and cook 4 – 5 minutes longer or until the internal temperature reaches 165 degrees F. By leaving the chicken undisturbed, a golden sear forms on both sides; toward the end of cook time, take a few peaks under the chicken and check the temp when you think it might be ready. You want the chicken to be up to temperature, but it will dry out if it overcooks. Use your best judgment, keeping in mind that thicker breast may take longer. Repeat for the remaining 2 breasts, adding the remaining tablespoon of oil if needed.
  5. Rest chicken breasts 3 minutes, then slice.
  6. Set chicken on top of rice, drizzle with 2 tablespoons dressing, garnish with sliced chilies and fresh herbs. Add slaw on the side.
  7. If using for meal prep, seal chicken and rice in one container and then spoon slaw into a separate container (otherwise it will turn things purple and soggy). Set in the fridge until needed. Chicken can be gently reheated or eaten cold.