Ingredients

The following ingredients have 4 Servings
  • 3/4 cup uncooked rice
  • 2 chicken breasts (12-16 oz total)
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 6 cups vegetables cut into bite-sized pieces (I used broccoli and carrots)
  • 1 tablespoon olive oil
  • 1/4 cup all natural peanut butter
  • 1.5 tablespoons seasoned rice vinegar
  • 1 tablespoon maple syrup ((honey or brown sugar may be subbed))
  • 1 teaspoon sesame oil
  • 1/2 tablespoon lime juice
  • 1 teaspoon ground ginger
  • 2 tablespoons of water ((or more as needed to thin it out))
  • 1/4 cup peanuts ((optional- 1 tablespoon per bowl))

Instruction

  • 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.