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  • Writer's pictureJenn Clayton

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.

4 Servings:

150 calories

7g fat

1g carbs

17g protein

Recipe inspiration from

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