• Jenn Clayton

Thai Chicken Bowls

Easy to prep and safe in the fridge for up to 4 days! Did I mention SO good??!!?

Thai food that is delicious but WW friendly and a fraction of the calories! No flavor is missing here! GREAT meal prep!!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:

3/4 cup uncooked Rice


Chicken:

2 Chicken Breasts (12-16 oz total)

1/2 tablespoon Oil

1 tablespoon Soy Sauce


Veggies:

6 cups veggies cut into bite size pieces (I used broccoli, carrots and zucchini)

1/2 tablespoon Oil


Peanut Sauce:

1/4 cup Peanut Butter

1 1/2 tablespoons Rice Vinegar

1 tablespoon Maple Syrup

1 teaspoon Sesame Oil

1/2 tablespoon Lime Juice

1 teaspoon Ground Ginger

Water as needed to thin out the sauce


Cook rice according to package instructions. Set aside to cool.


Preheat oven to 425. Place the chicken in a small baking dish and drizzle with oil and soy sauce.


Toss the veggies in oil and arrange on a baking sheet.


Place the chicken and veggies in the oven together and bake for 25 minutes or until chicken is cooked though and veggies are roasted.


While the chicken and veggies are baking, mix the peanut sauce ingredients together and portion out into 4 condiment containers.


Divide chicken and vegies between 4 bowls and add the condiment container to the bowl.


Store in the fridge for up to 4 days.

4 Servings:

8sp (blue and purple)

10sp (green)

374 Calories


Recipe inspiration from sweetpeasandsaffron.com




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