Packed with protein, these low-carb Chicken Satay Meal Prep Bowls are the perfect make-ahead meal for workdays!
When your workdays are jam-packed, and your lunch hour consists of scarfing down food between meetings and appointments, it’s easy to turn to fast food as a quick option. But eating takeout day in and day out isn’t exactly the healthiest habit, nor is it an affordable one either. Enter these chicken satay meal prep bowls. They’re super easy to make ahead for the week, and they’ll guarantee you’ll have something healthy and tasty to eat whenever lunchtime rolls around.
Tender pieces of juicy chicken are tossed with ginger and coconut oil and served on a bed of perfectly sautéed cauliflower rice. Snow peas, water chestnuts, and cabbage give it some crunch, while cilantro and mint bring a nice bit of freshness. But the real star is the incredible creamy satay sauce that coats every blissful bite! (Spoiler alert: you’re going to want to put it on everything.)
It takes less than 30 minutes to meal prep these bowls, and they’re a much more delicious—and nutritious—lunch option than anything you’d grab on the go.
Are Chicken Satay Meal Prep Bowls Healthy?
Full of lean protein and packed with veggies and herbs, these chicken satay meal prep bowls make for a very healthy and filling lunch (or dinner) option. They also happen to be gluten-free. Since they’re served with cauliflower rice instead of regular rice, they’re a great low-carb meal as well. The nutty sauce is high in calories, but also contains healthy fats. If you’d like to make a meat-free version, simply substitute the cubed chicken with cubed extra-firm tofu.
What Is Chicken Satay?
A highly popular street food in Southeast Asia, chicken satay typically consists of chicken skewers that are marinated and grilled and then served with a savory peanut sauce. The dish is believed to have originated in Java and was brought to Southeast Asia by spice traders in the 18th century. There are many regional variations, but this recipe most closely aligns with the Thai version of the dish.
How To Make Ahead And Store
You can make these chicken satay meal prep bowls and store them in airtight containers in the fridge for up to 4 days. Just be sure to store the sauce at room temperature, separate from the bowls—otherwise, the coconut oil hardens in the refrigerator. Leftovers can also be kept in a freezer-safe container in the freezer for up to 3 months (again, with the sauce stored separately). Let it thaw overnight in the fridge before reheating.
Serving Suggestions
These meal prep bowls are pretty filling on their own, but if you’d like to round them out with a few side dishes, I’d recommend this refreshing Thai Cucumber Salad or these vibrant Spring Rolls. For a bit of sweetness, you can also serve it alongside Fruit Salad.
Not a fan of cauliflower rice? No worries! You can serve it on a golden bed of Turmeric Rice, with sweet and slightly sticky Coconut Rice, or with plain Steamed Rice instead.
Ingredients
For The Bowls:
- 1 1/2 tablespoons coconut oil divided
- 8 ounces chicken breast cut into cubes
- 1 teaspoon fresh ginger minced
- 2 cups cauliflower cut into florets
- 1 cup snow peas
- 3 tablespoons cilantro roughly chopped
- 2 teaspoons fresh mint sliced
- 1 cup coleslaw mix not the dressing, just the cabbage, blend
- 1/4 cup water chestnuts sliced
- Sesame seeds for garnish
- Sliced green onion for garnish
For The Sauce:
- 2 tablespoons nut or seed butter
- 1 tablespoon coconut oil melted
- 2 1/4 teaspoons fresh lime juice
- 1/2 teaspoon agave
- 1/2 teaspoon rice vinegar
- 1/4 teaspoon fresh ginger minced
- Pinch of salt
Instructions
- Heat up 1 tablespoon of the coconut oil in a large pan on medium-high heat.
- Add in the cubed chicken and ginger and cook, stirring frequently, until the chicken is golden brown and no longer pink inside, about 5-10 minutes.
- While the chicken cooks, place the cauliflower in a small food processor (mine is 3 cups) and process until broken down and rice-like.
- Heat up the remaining 1/2 tablespoon of coconut oil in a medium pan on medium heat, and cook the cauliflower, stirring occasionally, until golden brown.
- Once the chicken is done, divide it between 2 storage containers. Place the snow peas into the hot pan, using the residual oil to cook the peas until lightly browned, about 2-3 minutes. Divide between the 2 containers.
- Place the cooked cauliflower rice into a bowl and mix with the cilantro, mint, and a pinch of salt. Divide between the 2 containers. Then, divide the coleslaw mix and water chestnuts between the 2 containers. Top with a bit of green onion and sesame seeds and cover and store in the refrigerator for up to 4 days.
- In a medium bowl, whisk together all of the sauce ingredients until smooth and creamy. Divide between 2 small containers when serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This chicken satay is so good! I love enjoying new foods.
Thanks, one of my favorite recipe as well 🙂