Thai Chicken Lunch Bowls (Meal Prep)

Thai chicken lunch bowls have roasted vegetables and chicken served over rice with a tangy homemade peanut sauce. Easy to prep and keeps well for four days!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook rice according to package directions. Set aside to cool slightly before dividing between four meal prep containers.

Step 2

Pre-heat oven to 425°F.

Step 3

Place the chicken in a small baking pan and drizzle in olive oil and soy sauce. Turn to coat.

Step 4

Toss the vegetables in olive oil and arrange on a large baking sheet.

Step 5

Place chicken and vegetables in the oven together.

Step 6

Bake the chicken for 25 minutes total or until an internal temperature of 165°F is reached, turning once halfway through the cook time.

Step 7

Bake the vegetables for 15-20 minutes, until softened and cooked through.

Step 8

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)

Step 9

Divide chicken + veggies between the meal prep containers, and place a serving of peanut sauce on or with the container.

Step 10

Store in the fridge for up to 4 days. Reheat until steaming hot, drizzle with peanut sauce and enjoy.

Step 11

Reheat in the microwave and then sprinkle with peanuts just before serving.

Step 12

These bowls will keep in the fridge for 3-4 days.

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