Thai Chicken Lunch Bowl
Serves 4

▢¾ cup uncooked rice

Chicken
▢2 chicken breasts 12-16 oz total
▢1 tablespoon olive oil
▢1 tablespoon soy sauce

Vegetables
▢6 cups vegetables cut into bite-sized pieces I used broccoli and carrots
▢1 tablespoon olive oil

Peanut Lime Sauce
▢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)

Additional:
▢¼ cup peanuts (optional- 1 tablespoon per bowl)

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


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

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

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

Nutrition Information
Serving: 1bowl, Calories: 495kcal, Carbohydrates: 49g, Protein: 36g, Fat: 19g, Saturated Fat: 3g, Cholesterol: 70mg, Sodium: 596mg, Fiber: 6g, Sugar: 10g