Description

High-protein, flavor-packed meal prep bowls with juicy peanut chicken, jasmine rice, and crisp veggies. Perfect for clean eating and busy schedules.

Ingredients

1½ lbs boneless, skinless chicken breasts

2 cups cooked jasmine rice

2 cups shredded red and green cabbage

½ cup shredded carrots

4 tablespoons chopped fresh cilantro

2 limes, cut into wedges

2 green onions, thinly sliced

1 tablespoon crushed peanuts

Peanut Sauce:

⅔ cup powdered peanut butter

½ cup sweet chili sauce (sugar-free if desired)

1 tablespoon rice vinegar

4 tablespoons reduced-sodium soy sauce

1 tablespoon sriracha

Yum Yum Sauce:

½ cup nonfat Greek yogurt

1 teaspoon tomato paste or unsweetened ketchup

⅛ teaspoon paprika

⅛ teaspoon garlic powder

⅛ teaspoon cayenne pepper

¼ teaspoon granulated sugar substitute

½ tablespoon rice vinegar

1 teaspoon unsweetened almond milk

1 teaspoon olive oil

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Instructions

1. In a bowl, whisk together the peanut sauce ingredients. Set aside.

2. Slice the chicken into bite-sized pieces and toss with half of the peanut sauce.

3. Preheat the air fryer to 400°F. Cook the chicken in two batches for 12 minutes each, shaking halfway through.

4. While the chicken cooks, heat the jasmine rice according to package instructions.

5. Chop the green onions, slice the lime wedges, and prepare the cilantro.

6. In a small bowl, whisk together all yum yum sauce ingredients until smooth. Store in a small container for serving.

7. Once the chicken is fully cooked, toss it with the remaining peanut sauce.

8. Assemble the bowls: Divide rice, cabbage, carrots, and chicken evenly among four containers. Top with cilantro, green onions, lime wedges, and crushed peanuts. Serve with yum yum sauce on the side.

Notes

Store the bowls in airtight containers for up to 4 days. Keep sauces separate until serving for best texture.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Meal Prep Recipes
Method: Air Fryer
Cuisine: Asian-Inspired