Ingredients
- 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 (broccoli and carrots are common)
- 1 tablespoon olive oil
- 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)
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 and veggies between the meal prep containers, and place a serving of peanut sauce on or with the container.