These Peanut Chicken Meal Prep Bowls are a healthy low-carb lunch idea full of colourful veggies, sautéed chicken and yummy peanut sauce.
Ingredients and substitutions
- Olive oil – any neutral cooking oil will work here like peanut oil or canola oil.
- Chicken breasts – you could also use boneless skinless chicken thighs.
- Soy sauce – coconut aminos or tamari are the best substitutes here.
- Sriracha – use Sambal Oelek instead or a sweet chili sauce.
- Red cabbage – swap this out for another veggie of your choice.
- Red peppers – use any colour bell pepper or another veggie of your choice.
- Carrot matchsticks – you can buy bags of matchstick carrots or julienne some whole carrots instead.
- Romaine lettuce – cut down on prep time by using a bag of coleslaw or broccoli slaw.
- Chopped peanuts – leave these out altogether if you don’t have any on hand.
- Sesame seeds – black or white sesame seeds would both be good or you can leave these off.
Peanut dressing
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- Peanut butter – you can try using sunflower butter or almond butter if you’re allergic to peanuts.
- Soy sauce – see substitution notes above.
- Lime juice – freshly squeezed lime juice is best. Bottled lime juice will work in a pinch.
- Honey – swap out for a bit of agave or maple syrup instead.
- Dried ginger – fresh or ground ginger would also work here.
How to make peanut chicken
- Sauté the chicken.
- Add the soy sauce and sriracha.
- Make the peanut dressing.
- Prepare the veggies.
- Assemble your bowls.
- Serve and enjoy!
Making this recipe as a stir fry
You can also turn these meal prep bowls into a stir fry dish. Get rid of the lettuce, then sauté the cabbage, red pepper and carrots together. You can add in any other veggies you have on hand as well, which is a great way to clear out your fridge’s vegetable crisper.
Sauté the veggies with the chicken for about 10-12 minutes and then top with the peanut sauce after everything is done cooking. Easy-peasy!
Frequently Asked Questions
One of the best parts of this dressing is that it's made with ingredients you can find in your pantry so you don't need to run to the store to buy anything special. All you need is peanut butter, soy sauce, lime juice, honey, dried ginger and water. It’s so delicious and super easy.
I like eating these bowls just with the veggies and the chicken – they’re low-carb and super filling on their own. You can also add rice, quinoa or pasta if you'd like some extra carbs as well, but I honestly find the peanut-chicken combo filling enough thanks to all the protein.
Yes, it is! Peanuts and peanut butter are filled with protein and are considered a healthy fat. This peanut sauce is both delicious and nutritious, and since the rest of the meal is low carb, it's the highest-calorie edition to this meal prep without making it unhealthy or fatty.
Storing and reheating
When it comes to storing these meal prep bowls, they’ll last in the fridge for up to 5 days. I suggest storing the lettuce separately so it doesn’t get all soggy. I also pack the peanut dressing separately to ensure that all the veggies stay fresh. When I’m ready to eat, I add in the lettuce, drizzle the peanut sauce over top and enjoy!
I also typically eat these meal prep bowls cold. You could always reheat the chicken separately in the microwave if you'd like, although there's enough flavour there that I don't think you need the chicken heated up.
Freezing the chicken
You can freeze the cooked chicken to save for another meal. Store the chicken in freezer-safe glass bowls for up to 3 months then defrost it in the fridge overnight before reheating and serving.
More chicken meal prep recipes
- Instant Pot Honey Garlic Chicken Meal Prep Bowls
- Spiralized Pad Thai Chicken Meal Prep Bowls
- Coconut Mango Chicken Meal Prep Bowls
Meal prep tools for this recipe
- Get your square glass meal prep bowls here.
- And of course I get all my free-range chicken breasts from Butcher Box.
Peanut Chicken Meal Prep Bowls {Low-Carb}
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breasts, diced into 1-inch cubes
- 1 tbsp soy sauce
- 1 tsp Sriracha
- 1 cup red cabbage, sliced
- 1 cup red peppers, sliced
- 1 cup carrot matchsticks, sliced
- 1 cup romaine lettuce, sliced
- Chopped peanuts, for topping (optional)
- Sesame seeds, for topping (optional)
Peanut dressing
- 1/3 cup peanut butter
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp dried ginger
- 1/4 cup water
Instructions
- Preheat olive oil over med-high heat. Add chicken and saute for 7-8 minutes until browned. Add soy sauce and sriracha and cook another 3-4 minutes until chicken is fulled cooked.
- Meanwhile, mix ingredients for peanut sauce together with a whisk, saving water for the end. Add water bit by bit, whisking as you go to combine. Prepare veggies and divide them among 4 meal prep bowls.
- Remove chicken from heat and add to bowls. Top with peanuts, sesame seeds and peanut dressing. Bowls will keep in fridge up to 5 days.
Terri says
I’m not a fan of lime juice. Should I leave it out or switch to lemon juice?
Taylor Stinson says
You could switch to lemon juice or rice vinegar!
Anna says
In my opinion the peanut butter & sriracha (spelled that wrong) don’t go well together. I loved everything except the sauce. //: just some CC.
Taylor Stinson says
Can’t win ’em all I guess!
Desiree says
How many servings does one recipe make?
Taylor Stinson says
It’s 4 servings 🙂