Thai Chicken Lunch Bowls (Meal Prep)
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 30 mins
Thai chicken lunch bowls have roasted vegetables and chicken served over rice with a tangy homemade peanut sauce. Easy to prep and keeps well for four days!
4 servings
Ingredients
▢¾ cup uncooked rice {califlower rice for low carb}
Chicken
▢2 chicken breasts 12-16 oz total
▢1 tablespoon olive oil
▢1 tablespoon soy sauce or coconut aminos
Vegetables
▢6 cups vegetables cut into bite-sized pieces I used broccoli and carrots
▢1 tablespoon olive oil
Peanut Lime Sauce
▢¼ cup all natural peanut butter
▢1.5 tablespoons seasoned rice vinegar
▢1 tablespoon maple syrup (honey or brown sugar may be subbed)
▢1 teaspoon sesame oil
▢½ tablespoon lime juice
▢1 teaspoon ground ginger
▢2 tablespoons of water (or more as needed to thin it out)
Additional:
▢¼ cup peanuts (optional- 1 tablespoon per bowl)
Instructions
1.Cook rice according to package directions. Set aside to cool slightly before dividing between four meal prep containers.
2.Pre-heat oven to 425°F.
3.Place the chicken in a small baking pan and drizzle in olive oil and soy sauce. Turn to coat.
4.Toss the vegetables in olive oil and arrange on a large baking sheet.
5.Place chicken and vegetables in the oven together.
Bake the chicken for 25 minutes total or until an internal temperature of 165°F is reached, turning once halfway through the cook time.
Bake the vegetables for 15-20 minutes, until softened and cooked through.
6.While chicken + veggies are baking, shake together peanut sauce ingredients. Portion out into condiment containers if you have them (if not you can drizzle over everything)
7.Divide chicken + veggies between the meal prep containers, and place a serving of peanut sauce on or with the container.
Storage
1.Store in the fridge for up to 4 days. Reheat until steaming hot, drizzle with peanut sauce and enjoy.
Tips:
Reheat in the microwave and then sprinkle with peanuts just before serving.
These bowls will keep in the fridge for 3-4 days.
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