Thai peanut chicken Rainbow Bowls

Thai peanut chicken Rainbow Bowls

Thai peanut chicken Rainbow Bowls

You want to know what a life of a food blogger is?

The biggest struggle of my day is naming these new meal prep bowls lol..

These peanuts chicken meal prep bowls come together with sautéed chicken, a rainbow of veggies and a delicious peanut sauce for a healthy make ahead, low carb lunch idea?

Honestly, I can say they are delicious, healthy and ready in wait for it.. under 30 minutes.

I love healthy lunch ideas especially when it involves anything peanut butter. Now, there are something’s you should note about these peanut chicken meal prep bowls.

The first of which being that you may want to bag the lettuce separately because if it sits in the bowls for too many days it goes soggy. I also pack the peanut dressing separately to ensure that
all the veggies stay fresh and then I drizzle the peanut sauce overtop ready to serve.

They even taste yummy when eaten cold or preheat the chicken separately if you’d like although there’s enough flavour these that I don’t think you need the chicken heated up!

1 tablespoon olive oil
3 boneless, skinless breasts, cut into 1 in. Cubes
1 tablespoon soy sauce
1 tablespoon sriracha
1 cup red cabbage, sliced
1 cup carrots, sliced into match sticks
1 cup red peppers, sliced
1 cup romaine lettuce, sliced cross wise
Peanut dressing
1/3 cup peanut butter
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp honey
1 tbsp dried ginger
1/4 cup water
Chopped peanuts
Sesame seeds ( optional)

Nutritional information
Calories per serving 317
Fat per serving 17g
Saturated fat per serving 65mg
Fibre per serving 26g
Carbohydrates per serving 17g
Sugar per serving 10g
Sodium per serving 48/mg
Iron per serving 1 mg
Calcium per serving 43 mg

How to make it

Step 1:

Heat olive oil in a frying pan over medium high heat. Add chicken and sauté for 1 to 8 minutes, until browned. Add soy sauce and sriracha and cook another 3 to 4 minutes, until chicken is fully cooked.

Step 2:

While chicken is cooking, in a medium bowl, mix with a whisk peanut butter, soy sauce, lime juice, honey and ginger, add water, a teaspoon at a time. Whisking to combine. Divide the vegetable among 4 containers.

Step 3:

Remove chicken from heat and divide equally among the containers top it with the dressing, add peanuts and sesame seeds if desired. If desired you can store it in fridge up to 5 days.

Bon appetite ��

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