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Easy Chicken Satay Meal Prep Bowls photo

Chicken Satay Meal Prep Bowls

These Chicken Satay Meal Prep Bowls are packed with vibrant flavors and nutritious ingredients, perfect for a quick and satisfying meal!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 1/2 tablespoons coconut oil divided
  • 8 ounces chicken breast cut into cubes
  • 1 teaspoon fresh ginger minced
For the Vegetables:
  • 2 cups cauliflower cut into florets
  • 1 cup snow peas
  • 3 tablespoons cilantro chopped
  • 2 teaspoons fresh mint sliced
  • 1 cup coleslaw mix
  • 1/4 cup water chestnuts sliced
  • Sesame seeds for garnish
  • Sliced green onion for a fresh finish
For the Dressing:
  • 2 tablespoons nut or seed butter your choice
  • 1 tablespoon coconut oil melted
  • 2 1/4 teaspoons fresh lime juice
  • 1/2 teaspoon agave for sweetness
  • 1/2 teaspoon rice vinegar for tanginess
  • 1/4 teaspoon fresh ginger minced
  • Pinch of salt to taste

Equipment

  • Non-stick skillet
  • Mixing bowls
  • Cutting board and knife
  • Measuring spoons
  • Meal prep containers

Method
 

Step-by-Step Instructions:
  1. In a skillet over medium heat, melt 1 tablespoon of coconut oil. Add the cubed chicken breast and minced ginger. Cook for about 6-8 minutes or until the chicken is browned and cooked through, stirring occasionally. Once done, remove from heat and set aside.
  2. In the same skillet, add the remaining 1/2 tablespoon of coconut oil. Toss in the cauliflower florets and cook for about 5 minutes until they are tender but still crisp. Add the snow peas and continue to stir-fry for an additional 2 minutes.
  3. In a small bowl, whisk together the nut or seed butter, melted coconut oil, fresh lime juice, agave, rice vinegar, minced ginger, and a pinch of salt until smooth and creamy. Adjust the seasoning to taste.
  4. In meal prep containers, layer the coleslaw mix at the bottom, followed by the cooked chicken, sautéed vegetables, and sliced water chestnuts. Drizzle the creamy dressing over the top.
  5. Top each bowl with chopped cilantro, sliced mint, sesame seeds, and green onions. Seal the containers and store them in the refrigerator for up to 5 days.

Notes

  • Customize the veggies according to your taste or what’s in season.
  • For extra flavor, marinate the chicken before cooking.
  • These bowls can be stored in the fridge for up to five days.
  • Consider freezing the cooked chicken and veggies separately for longer storage.