By pH Nutrition
Satay Chicken Lunch Bowls
8 steps
Prep:45minCook:10min
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!
Updated at: Thu, 17 Aug 2023 08:50:47 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
7
Low
Nutrition per serving
Calories404.5 kcal (20%)
Total Fat24.2 g (35%)
Carbs17.9 g (7%)
Sugars9.7 g (11%)
Protein30.4 g (61%)
Sodium641.7 mg (32%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
30gpeanut butter
¼ cuprice vinegar
1 tablespoonwater
adjust to get the consistency you'd like in your vinaigrette
2 tablespoonssesame oil
1 ½ tablespoonssoy sauce
1 ½ teaspoonslime juice
2 teaspoonsminced ginger
2 teaspoonsbrown sugar
1 tspred pepper flakes
350gboneless skinless chicken thighs
3 cupscabbage
shredded
2carrots
shredded
1bell pepper
thinly julienned
green onions
chopped
30gpeanuts
Instructions
Step 1
Stir together all marinade/dressing ingredients.
Step 2
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).
Step 3
While chicken is marinating, prepare the veggies and divide evenly between 4 tupperware boxes
Step 4
To cook chicken:Heat a grill over medium-high heat.
Step 5
Grill chicken thighs for 5 minutes per side, until cooked through.
Step 6
Alternatively, pre-heat a George Foreman grill for 5 minutes, then grill chicken thighs for 5 minutes total or until cooked through.
Step 7
Allow chicken to rest for 5 minutes before slicing and adding to the storage containers.
Step 8
To serve:Either dress the salad ahead of time or right before serving. Enjoy cold.
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Notes
5 liked
2 disliked
Go-to
Easy
Fresh
Under 30 minutes
Delicious
