Thai Chicken Lunch Bowls

• servings: 4

Ingredients

uncooked rice ¾ cup

chicken breasts 2 tablespoon

olive oil 1 tablespoon

soy sauce 1 cups

vegetables cut into bite-sized pieces 6 tablespoon

olive oil 1 cup

all natural peanut butter ¼ tablespoons

seasoned rice vinegar 1.5 tablespoon

maple syrup 1 teaspoon

sesame oil 1 tablespoon

lime juice ½ teaspoon

ground ginger 1 tablespoons

of water 2 cup

Directions

Cook rice according to package directions. Set aside to cool slightly before dividing between four meal prep containers.

Pre-heat oven to 425°F.

Place the chicken in a small baking pan and drizzle in olive oil and soy sauce. Turn to coat.

Toss the vegetables in olive oil and arrange on a large baking sheet.

Place chicken and vegetables in the oven together. Bake the chicken for 25 minutes total or until an internal temperature of 165°F is reached, turning once halfway through the cook time. Bake the vegetables for 15-20 minutes, until softened and cooked through.

While chicken + veggies are baking, shake together peanut sauce ingredients. Portion out into condiment containers if you have them (if not you can drizzle over everything)

Divide chicken + veggies between the meal prep containers, and place a serving of peanut sauce on or with the container.

Store in the fridge for up to 4 days. Reheat until steaming hot, drizzle with peanut sauce and enjoy.