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!
Servings: 4
Calories: 333kcal
Ingredients
Dressing/Marinade
- 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
Salad
- 12 oz boneless skinless chicken thighs (roughly 4)
- 3 cups shredded cabbage
- 2 carrots shredded
- 1 bell pepper thinly julienned
Garnish
- green onions chopped
- peanuts
Instructions
- 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.
Notes
The vinaigrette is heavy on the ginger, if you don't like a strong ginger flavor, cut it back.
Nutrition
Serving: 1lunch bowl | Calories: 333kcal | Carbohydrates: 20g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 839mg | Fiber: 5g | Sugar: 12g