Grilled Chicken Satay Meal Prep Bowls
These Grilled Chicken Satay Meal Prep Bowls are super delicious and come together really fast on the BBQ – they’re a great lunch option!
Servings: 4 meal prep bowls
- 1 red pepper, chopped
- 1 zucchini, sliced
- 2 small red onions, chopped
- 1 tbsp olive oil
- 1/2 tsp each Salt & pepper
- Skewers (thin and long)
- Red chilies, sliced (optional)
- Cilantro (optional)
- 3 chicken breasts, diced
- 2 tbsp coconut milk
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 4 cloves garlic minced
- 1 tbsp minced fresh ginger (sub 1 tsp dried ginger)
- 1 tsp turmeric
- 1 tsp chili powder
Preheat BBQ to high heat (mine usually heats to 500 F).
Mix together ingredients for chicken satay and let chicken marinate for 30 minutes or so. Meanwhile, toss veggies with olive oil and salt/pepper in a large bowl, then add to long skewers.
Add chicken to smaller skewers (use large if you don't have any). Grill chicken and veggies together for 10 minutes, flipping once halfway through.
Remove from grill, add to meal prep bowls and top with red chilies and cilantro. Serve along with rice or quinoa if desired. Leftovers will last in fridge up to 5 days.
Let the chicken marinate in the satay sauce for at least 30 minutes.
Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top then reheat in the microwave for 1-2 minutes.
Freeze the raw chicken for up to 9 months or the cooked chicken for up to 3 months.
Calories: 303kcal | Carbohydrates: 8g | Protein: 30g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 402mg | Potassium: 391mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1250IU | Vitamin C: 85mg | Calcium: 20mg | Iron: 1.4mg