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High Protein Chicken Banh Mi Bowl (Under $3 a Serving)

·3 mins
Table of Contents

If you love banh mi but hate spending $12 at a sandwich shop, this bowl is your new best friend. It packs 38 grams of protein per serving and costs less than $3 to make at home. Bright, fresh, and filling, this one earns a permanent spot in your meal prep rotation.

Why This Recipe Works
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Ground chicken is one of the cheapest high-protein options at the grocery store, and it soaks up a simple soy-ginger marinade beautifully. Serving it over rice instead of a baguette keeps costs down without sacrificing any of the flavor you love about classic banh mi. The quick-pickled carrots and cucumbers do a lot of heavy lifting here, giving you that punchy, tangy bite with almost zero effort.

Ingredients
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  • 1 lb ground chicken (~$3.50)
  • 2 cups cooked jasmine rice (~$0.30)
  • 2 tbsp soy sauce (~$0.10)
  • 1 tbsp fish sauce (~$0.10)
  • 1 tbsp sriracha (~$0.05)
  • 1 tsp sesame oil (~$0.10)
  • 1 tsp fresh ginger, grated (~$0.10)
  • 2 garlic cloves, minced (~$0.10)
  • 1 cup shredded carrots (~$0.30)
  • 1 cup cucumber, thinly sliced (~$0.40)
  • 3 tbsp rice vinegar (~$0.10)
  • 2 tbsp fresh cilantro, chopped (~$0.10)

Estimated cost per serving: $2.60 (makes 2 servings)

Instructions
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  1. Quick-pickle your veggies. Combine the shredded carrots and sliced cucumber in a bowl with the rice vinegar and a pinch of salt. Stir and set aside for at least 10 minutes while you cook everything else.

  2. Mix your sauce. In a small bowl, whisk together the soy sauce, fish sauce, sriracha, sesame oil, grated ginger, and minced garlic. Set it aside.

  3. Cook the chicken. Heat a large skillet over medium-high heat and add a light spray of cooking oil. Add the ground chicken and break it up as it cooks. Cook for 6 to 8 minutes until fully cooked through and slightly browned.

  4. Add the sauce. Pour the soy-ginger sauce over the cooked chicken and stir to coat. Let it cook for another 2 minutes so the sauce reduces slightly and coats every bite.

  5. Build your bowls. Divide the cooked rice between two bowls. Top each with half the chicken, then pile on the pickled carrots and cucumbers.

  6. Finish and serve. Scatter fresh cilantro over the top. Add extra sriracha if you want more heat. Serve immediately or pack it up for meal prep.

Nutrition (Per Serving)
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NutrientAmount
Calories520
Protein38g
Carbs45g
Fat14g
Cost Per Serving$2.60

Tips
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  • Meal prep friendly. Store the pickled veggies separately from the rice and chicken so nothing gets soggy. Everything keeps well in the fridge for up to 4 days.
  • Swap the protein. Ground turkey or canned chicken breast work great here if ground chicken is not in stock or is priced higher at your store.
  • Double the pickle. The quick-pickled carrots and cucumbers are genuinely addictive. Make a double batch and keep them in the fridge all week to throw on anything.
  • Watch your rice. Day-old rice that has been chilled actually holds up better in bowls and meal prep containers. It keeps the texture from getting mushy when everything is packed together.

Related Recipes#

You do not need a big grocery budget or a lot of cooking experience to eat well and hit your protein goals. Make this bowl once and you will see exactly how simple it can be.

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