A healthy make-ahead Thai chicken lunch bowls recipe that you can enjoy throughout the week!
It’s almost December and while the rest of the internet is overflowing with cookies and fudge and sweets galore, here I am posting a healthy lunch recipe.
Maaaybe this recipe should be shelved until January when everyone’s New Years resolutions kick in.
Or maybe you’re like me and you need a healthy lunch recipe to cancel out all the calories in the tray full of holiday appetizers you just scarfed <=(our little secret !)
Well regardless, I made these healthy Thai Chicken Lunch Bowls and now I’m sharing them with you.
As you may or may not have noticed, over the past year I have had a blog revelation. Working full-time out of the house presents many challenges. I have had my share of 5-pm ‘what’s for dinner’ freak-outs. I have skipped breakfast on occasion, and I have bought a less than healthy lunch more often than I care to admit.
All this time making super fun but super NOT practical food like these Loaded Popcorn Brownies and these Mojito Sorbet Floats. At some point I realized that I needed to start cooking the type of food that helped my family rather than the crazy over-the-top stuff that Pinterest goes crazy for.
So we have had a lot of easy dinner recipes, some make-ahead breakfast recipes, and now I’m trying to tackle the problem of work lunches. I hope you are all on board with this evolution!
If your morning is anything like mine, it is a rush to get out the door, and you need something you can just grab. A few months ago I made these Cauliflower Cashew Lunch Bowls, and I thought it was time to revisit this concept with these Thai Chicken Lunch Bowls!
This time, I used brown basmati rice, and added some salt and chicken stock to add a touch of flavor to the rice.
Next, I roasted up some veggies and chicken. I used carrots and broccoli for this, but you could use any variety of veggies that you have on hand. Just make sure they are the type that won’t go soggy after roasting.
Finally, I made the ginger-peanut sauce. Peanut butter, lime juice and a few extra simple ingredients that you shake together. Easy peasy.
Assemble your Thai chicken lunch bowls and you are good to go! An easy, healthy and tasty recipe that will keep for 3-4 days. And these lunch bowls will leave you feeling so much more energized than a lunch you bought at work and probably paid waaay too much for!
Have yourselves a wonderful Monday!
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- 1 cup uncooked brown basmati rice
- 1 cup chicken stock
- 1 cup water
- ¼ teaspoon salt
- 1 tablespoon lime zest
- 2 large chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 6 cups vegetables cut into bite-sized pieces (I used broccoli and carrots)
- 1 tablespoon olive oil
- ½ cup creamy peanut butter
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- juice of ½ a lime
- ¼ cup of water (or more as needed to thin it out)
- ½ cup peanuts (2 tablespoons per bowl)
- Cook rice in the chicken stock, water, salt and lime zest. I used my rice cooker to do this.
- Pre-heat oven to 425°F.
- Place the chicken in a small baking pan and cover with olive oil and soy sauce. Turn to coat. Bake for 10 minutes, flip the chicken and bake for another 10-15 minutes until the chicken is completely cooked through. Set aside and allow to rest for at least 10 minutes before slicing.
- Toss the vegetables in the olive oil and arrange on a large baking sheet. Bake with the chicken for 20 or so minutes, stirring once half-way through.
- Heat the peanut butter in a microwave-safe dish gently in 2-3 10 second increments. Stir until smooth. Stir in the remaining sauce ingredients. Add additional water as needed.
- Place ¼ of the rice in a plastic container, top with the vegetables and sliced chicken. Drizzle with about 2 tablespoons of the peanut sauce (don't be too stingy!)
- Reheat in the microwave and then sprinkle with peanuts just before serving.
- These bowls will keep in the fridge for 3-4 days.