Spicy Thai Peanut Chicken Meal Prep Bowl

• 2 large boneless skinless chicken breasts (about 1 pound)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups cooked jasmine rice
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/4 cup creamy peanut butter (natural, no sugar added)
• 2 tablespoons soy sauce or tamari for gluten free
• 1 tablespoon lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon sriracha (adjust to taste)
• 1 clove garlic, minced
• 2 tablespoons warm water (to thin sauce)

Instructions

1. Prepare the chicken breasts by trimming any excess fat. Season both sides with salt and freshly ground black pepper.
2. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes, then slice into thin strips.
3. While the chicken rests, prepare the peanut sauce. In a small bowl, whisk together peanut butter, soy sauce (or tamari), lime juice, honey, sriracha, minced garlic, and warm water until smooth and creamy. Adjust water to achieve desired consistency.
4. In a large mixing bowl, combine the sliced chicken and peanut sauce, tossing gently until the chicken is fully coated.
5. Divide the cooked jasmine rice evenly into four meal prep containers.
6. Top each container of rice with a portion of the peanut chicken, shredded carrots, cucumber slices, red bell pepper, chopped cilantro, and green onions.
7. Seal containers and refrigerate. When ready to eat, enjoy cold or reheat in microwave for 1-2 minutes.
8. Optional garnishes: sprinkle with chopped peanuts or a wedge of lime for extra flavor and crunch.

Chef tips

• For a vegetarian version, substitute chicken with firm tofu or tempeh, and pan-fry until golden.
• Adjust sriracha to your spice preference or omit for a mild flavor.
• Use tamari instead of soy sauce for a gluten-free version.
• If peanut allergy is a concern, substitute peanut butter with sunflower seed butter.