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overhead shot of four glass meal prep containers filled with thai chicken lunch bowls
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4.70 from 71 votes

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 mins
Cook Time25 mins
Total Time30 mins
Course: Lunch
Cuisine: Thai
Servings: 4
Calories: 495kcal


  • ¾ cup uncooked rice


  • 2 chicken breasts 12-16 oz total
  • 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

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)


  • 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.


  • Store in the fridge for up to 4 days. Reheat until steaming hot, drizzle with peanut sauce and enjoy.



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