Thai Chicken Lunch Bowls (Meal Prep)
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!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Lunch
Cuisine: Thai
Servings: 4
Calories: 495kcal
Chicken
- 2 chicken breasts 12-16 oz total
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
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)
Cook rice according to package directions. Set aside to cool slightly before dividing between four meal prep containers.
Pre-heat oven to 425°F.
Place the chicken in a small baking pan and drizzle in olive oil and soy sauce. Turn to coat.
Toss the vegetables in olive oil and arrange on a large baking sheet.
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. 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)
Divide chicken + veggies between the meal prep containers, and place a serving of peanut sauce on or with the container.
Reheat in the microwave and then sprinkle with peanuts just before serving.
These bowls will keep in the fridge for 3-4 days.
Serving: 1bowl | Calories: 495kcal | Carbohydrates: 49g | Protein: 36g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 596mg | Fiber: 6g | Sugar: 10g