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four glass meal prep containers with satay chicken lunch bowls
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4.2 from 5 votes

Satay Chicken Lunch Bowls

These satay chicken meal prep lunch bowls can be prepped on the weekend and enjoyed throughout the week for a tasty, low carb lunch.  You’re going to want to drizzle that peanut sauce on everything!
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Course: Lunch
Cuisine: Thai
Servings: 4
Calories: 333kcal



  • ¼ cup peanut butter
  • ¼ cup rice vinegar
  • 1 tablespoon water adjust to get the consistency you'd like in your vinaigrette
  • 2 tablespoons sesame oil
  • 1.5 tablespoons soy sauce
  • 1.5 teaspoons lime juice
  • 2 teaspoons minced ginger
  • 2 teaspoons brown sugar
  • 1 tsp red pepper flakes


  • 12 oz boneless skinless chicken thighs (roughly 4)
  • 3 cups shredded cabbage
  • 2 carrots shredded
  • 1 bell pepper thinly julienned


  • green onions chopped
  • peanuts


  • Stir together all marinade/dressing ingredients.
  • Remove ⅓ cup and add to a small dish along with the chicken thighs. Allow to marinate for at least 30 minutes (up to 24 hours).
  • While chicken is marinating, prepare the veggies and divide evenly between 4 2 cup capacity storage containers.
  • To cook chicken:Heat an outdoor grill over medium-high heat. Spray with oil to prevent sticking.
  • Grill chicken thighs for 5 minutes per side, until cooked through.
  • Alternatively, pre-heat a George Foreman grill for 5 minutes, then grill chicken thighs for 5 minutes total or until cooked through.
  • Allow chicken to rest for 5 minutes before slicing and adding to the storage containers.
  • To serve:Either dress the salad ahead of time or right before serving. Enjoy cold.


The vinaigrette is heavy on the ginger, if you don't like a strong ginger flavor, cut it back.


Serving: 1lunch bowl | Calories: 333kcal | Carbohydrates: 20g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 839mg | Fiber: 5g | Sugar: 12g