Meal prep: Thai chicken lunch bowls

Ingredients

¾ cup uncooked rice

 

For the chicken

2 chicken breasts 12-16 oz total

1 tablespoon olive oil

1 tablespoon soy sauce

 

For the vegetables

6 cups vegetables cut into bite-sized pieces I used broccoli and carrots

1 tablespoon olive oil

Peanut lime sauce

¼ 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

½ tablespoon lime juice

1 teaspoon ground ginger

2 tablespoons of water (or more as needed to thin it out)

 

Additional

¼ cup peanuts (optional- 1 tablespoon per bowl)

 

Recipe credit: Sweet Peas and Saffron