Thai Chicken Meal Prep Bowls

closeup of a glass lunch container containing thai chicken and asian slaw

Servings: 6

Prep Time: 15

Cook Time: 30

This meal prep is jam-packed with flavor from Thai baked chicken, fresh veggies, and a delicious Homemade Peanut Sauce. It's light, satisfying, and a recipe you'll want to make again and again.

4.96 from 25 votes

Print Pin

Ingredients

Chicken marinade:

2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon Sriracha sauce
1 ½ lbs Chicken breasts , boneless and skinless

For the bowls:

1 ½ cups rice Jasmine , or white
6 to 8 cups shredded cabbage
2 carrots shredded , or grated
¼ cup cilantro chopped
2 tablespoons peanuts chopped, optional

Peanut Sauce:

⅓ cup peanut butter
2 tablespoons honey
1 tablespoon fresh lime juice
1 tablespoon soy sauce , or coconut aminos
1 garlic clove grated
1 teaspoon Sriracha sauce
1 to 2 tablespoons hot water

Instructions

Make the marinade:

Make the marinade in a large bowl, by combining the sesame oil with the soy sauce and the Sriracha sauce. Add the chicken breasts and toss to combine. Cover with plastic wrap and refrigerate for 30 minutes or overnight for extra flavor.

Cook the chicken:

Preheat the oven to 425F. Line a baking sheet with parchment paper.
Transfer the chicken breasts onto the prepared baking sheet and discard the marinade.
Bake the chicken in the preheated oven for 20 minutes or until the internal temperature reaches 165F. Remove the chicken from the oven and set it aside to cool down to room temperature before slicing and assembling.

Cook the rice:

While the chicken cooks, prepare the rice according to the package directions. Once cooked, fluff the rice and allow it to cool down to room temperature.

Make the Peanut Sauce:

In a medium bowl, combine the peanut butter, honey, lime juice, soy sauce, garlic, and Sriracha sauce. Add one tablespoon of water and whisk to combine. Add additional hot water until the Peanut Sauce reaches the desired consistency. Store it in a dressing bottle or fill small lidded dressing containers with peanut sauce.

Pack it for lunch:

Line up the meal prep containers and make a base layer of rice, top it with sliced chicken breasts, shredded cabbage, carrots, cilantro, and chopped peanuts, if using. Cover with a lid.
Store the meal-prepped Thai chicken bowls in the refrigerator for up to 4 days.

Notes

To make the Thai sauce nut-free use an alternative such as Sunflower butter.

Nutrition