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Thai Chicken Meal Prep Bowls
This meal prep is jam-packed with flavor from Thai baked chicken, fresh veggies, and a delicious Homemade Peanut Sauce. It's light, satisfying, and a recipe you'll want to make again and again.
Prep Time
15 mins
Cook Time
30 mins
Servings:
6
Calories:
423 kcal
Course:
Lunch
Cuisine:
Thai
Ingredients
Chicken marinade:
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha sauce
- 1 ½ lbs chicken breast boneless and skinless
For the bowls:
- 1 ½ cups jasmine rice or white
- 6 to 8 cups cabbage shredded
- 2 carrot or grated, shredded
- ¼ cup cilantro chopped
- 2 tablespoons peanuts optional, chopped
Peanut Sauce:
- ⅓ cup peanut butter
- 2 tablespoons honey
- 1 tablespoon lime juice fresh
- 1 tablespoon soy sauce or coconut aminos
- 1 garlic clove, grated
- 1 teaspoon Sriracha sauce
- 1 to 2 tablespoons water hot
Instructions
Make the marinade:
- Make the marinade in a large bowl, by combining the sesame oil with the soy sauce and the Sriracha sauce. Add the chicken breasts and toss to combine. Cover with plastic wrap and refrigerate for 30 minutes or overnight for extra flavor.
Cup of Yum
Cook the chicken:
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- Transfer the chicken breasts onto the prepared baking sheet and discard the marinade.
- Bake the chicken in the preheated oven for 20 minutes or until the internal temperature reaches 165F. Remove the chicken from the oven and set it aside to cool down to room temperature before slicing and assembling.
Cook the rice:
- While the chicken cooks, prepare the rice according to the package directions. Once cooked, fluff the rice and allow it to cool down to room temperature.
Make the Peanut Sauce:
- In a medium bowl, combine the peanut butter, honey, lime juice, soy sauce, garlic, and Sriracha sauce. Add one tablespoon of water and whisk to combine. Add additional hot water until the Peanut Sauce reaches the desired consistency. Store it in a dressing bottle or fill small lidded dressing containers with peanut sauce.
Pack it for lunch:
- Line up the meal prep containers and make a base layer of rice, top it with sliced chicken breasts, shredded cabbage, carrots, cilantro, and chopped peanuts, if using. Cover with a lid.
- Store the meal-prepped Thai chicken bowls in the refrigerator for up to 4 days.
Notes
- To make the Thai sauce nut-free use an alternative such as Sunflower butter.
Nutrition Information
Serving
1 bowl
Calories
423kcal
(21%)
Carbohydrates
54g
(18%)
Protein
32g
(64%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
73mg
(24%)
Sodium
354mg
(15%)
Potassium
775mg
(16%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
3547IU
(71%)
Vitamin C
30mg
(33%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 423
% Daily Value*
| Serving | 1 bowl | |
| Calories | 423kcal | 21% |
| Carbohydrates | 54g | 18% |
| Protein | 32g | 64% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 354mg | 15% |
| Potassium | 775mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 3547IU | 71% |
| Vitamin C | 30mg | 33% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.