Satay Chicken Bowls
Easy Lunch meal prep to have on hand! The perfect low carb, high protein meal!
Drizzle this delish peanut sauce on EVERYTHING!! Such a perfect healthy lunch!!
Full recipe in video below
Dressing/Marinade ¼ cup peanut butter powder ¼ cup rice vinegar 1 tablespoon water adjust to get the consistency you'd like in your vinaigrette 2 tablespoons sesame oil
1.5 tablespoons soy sauce 1.5 teaspoons lime juice 2 teaspoons minced ginger 2 teaspoons brown sugar 1 tsp red pepper flakes - optional
12 oz boneless skinless chicken thighs (roughly 4)
3 cups shredded cabbage
2 carrots shredded
1 bell pepper thinly julienned
Stir together all marinade/dressing ingredients.
Remove ⅓ cup and add to a small dish along with the chicken thighs. Allow to marinate for at least 30 minutes (up to 24 hours).
While chicken is marinating, prepare the veggies and divide evenly between 4 2 cup capacity storage containers.
To cook chicken:Heat an outdoor grill over medium-high heat. Spray with oil to prevent sticking.
Grill chicken thighs for 5 minutes per side, until cooked through.
Alternatively, pre-heat a George Foreman grill for 5 minutes, then grill chicken thighs for 5 minutes total or until cooked through.
Allow chicken to rest for 5 minutes before slicing and adding to the storage containers.
To serve:Either dress the salad ahead of time or right before serving. Enjoy cold.
Recipe inspiration from sweetpeaandsaffron.com