Healthy Recipes – Thai Chicken Lunch Bowl

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.

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