Name: Make Ahead Thai Chicken Lunch Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai-inspired
Ingredients: ¾ cup uncooked rice; 2 boneless, skinless chicken breasts (12–16 oz total); 1 tablespoon olive oil; 1 tablespoon soy sauce; 6 cups mixed vegetables (e.g., broccoli and carrots), chopped into bite-sized pieces; 1 tablespoon olive oil; ¼ cup peanut butter (natural, unsweetened); 1½ tablespoons rice vinegar; 1 tablespoon maple syrup (or substitute honey or brown sugar); 1 teaspoon sesame oil; ½ tablespoon lime juice; 1 teaspoon ground ginger; 2 tablespoons water (add more if needed to thin the sauce); ¼ cup chopped peanuts (1 tablespoon per serving)

Description

Healthy and flavorful, these Make Ahead Thai Chicken Lunch Bowls combine roasted chicken, vibrant vegetables, rice, and a creamy peanut lime sauce for the ultimate prep-ahead meal.

Ingredients

For the Rice:

¾ cup uncooked rice

For the Chicken:

2 boneless, skinless chicken breasts (12–16 oz total)

1 tablespoon olive oil

1 tablespoon soy sauce

For the Vegetables:

6 cups mixed vegetables (e.g., broccoli and carrots), chopped into bite-sized pieces

1 tablespoon olive oil

For the Peanut Lime Sauce:

¼ cup peanut butter (natural, unsweetened)

1½ tablespoons rice vinegar

1 tablespoon maple syrup (or substitute honey or brown sugar)

1 teaspoon sesame oil

½ tablespoon lime juice

1 teaspoon ground ginger

2 tablespoons water (add more if needed to thin the sauce)

Optional Garnish:

¼ cup chopped peanuts (1 tablespoon per serving)

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Instructions

1. Cook the rice following package instructions. Set aside and allow to cool slightly before dividing into four meal prep containers.

2. Preheat oven to 425°F (218°C).

3. Place the chicken in a small baking dish. Drizzle with olive oil and soy sauce, turning to coat evenly.

4. Toss the chopped vegetables with olive oil and spread them out on a large baking sheet.

5. Place both the chicken and vegetables in the oven.

6. Roast the chicken for about 25 minutes, or until it reaches an internal temperature of 165°F, flipping once halfway through.

7. Roast the vegetables for 15–20 minutes, or until tender.

8. While everything bakes, whisk or shake together the sauce ingredients until smooth. Adjust with extra water if a thinner consistency is preferred.

9. Once cooked, divide the rice, chicken, and vegetables evenly among the four containers.

10. Add a portion of the sauce to each container or keep it separate until serving.

11. Optional: Top with chopped peanuts just before eating.

Notes

Refrigerate for up to 4 days. Reheat before serving and drizzle with peanut sauce. Customize with different veggies or grains to suit your preference.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Meal Prep Recipes
Method: Roasting
Cuisine: Thai-inspired