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Peanut Chicken Meal Prep Bowls
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4.89 from 43 votes

Peanut Chicken Meal Prep Bowls {Low-Carb}

These Peanut Chicken Meal Prep Bowls are a healthy low-carb lunch idea full of colourful veggies, sautéed chicken and yummy peanut sauce.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 386kcal


  • 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


  • 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.



Clear out your veggie crisper and swap out the veggies for whatever you have on hand.
If you don’t mind the extra carbs, serve this peanut chicken with a side of rice or egg noodles.
Store any leftovers in the fridge for up to 5 days. I like to keep the peanut dressing and lettuce separate.
Freeze the cooked chicken for up to 3 months.


Calories: 386kcal | Carbohydrates: 17g | Protein: 30g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 422mg | Potassium: 589mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6800IU | Vitamin C: 100.7mg | Calcium: 50mg | Iron: 2mg