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!
Servings: 4
Calories: 495kcal
Ingredients
- ¾ cup uncooked rice
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)
Instructions
- 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.
Storage
- Store in the fridge for up to 4 days. Reheat until steaming hot, drizzle with peanut sauce and enjoy.
Video
Notes
Reheat in the microwave and then sprinkle with peanuts just before serving.
These bowls will keep in the fridge for 3-4 days.
Nutrition
Serving: 1bowl | Calories: 495kcal | Carbohydrates: 49g | Protein: 36g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 596mg | Fiber: 6g | Sugar: 10g