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.
Servings: 4 servings
Calories: 386kcal
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.
Video
Notes
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.
Nutrition
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