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Chicken Satay Meal Prep Bowls - These meal prep bowls are a healthy, gluten free make-ahead meal that's perfect for work days! They're protein packed and lower carb to keep you full! | Foodfaithfitness.com | @FoodFaithFit

Chicken Satay Meal Prep Bowls

A healthy chicken dinner that's gluten free and better than chicken satay from a restaurant!

Course Dinner, Main Course
Cuisine Asian
Keyword gluten free dinners, healthy chicken recipes, quick and easy dinners
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 People
Calories 451 kcal

Ingredients

For the bowls:

  • 1 1/2 Tbsp Coconut oil, divided
  • 8 Oz Chicken breast, cut into cubes
  • 1 tsp Fresh ginger, minced
  • 2 Cups Cauliflower cut into florets
  • 1 Cup Snow Peas
  • 3 Tbsp Cilantro, roughly chopped
  • 2 tsp 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:

Instructions

  1. Heat 1 Tbsp of the coconut oil up in a large pan on medium high heat.

  2. 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.

  3. While the chicken cooks, place the cauliflower in a small food processor (mine is 3 cups) and process until broken down and rice-like.

  4. Heat up the remaining 1/2 Tbsp of coconut oil a medium pan on medium heat and cook the cauliflower, stirring occasionally, until golden brown.

  5. Once the chicken is done, divide it between 2 storage containers.  Place the snow peas into the hot pan, using the residual oils to cook the peas until lightly browned, about 2-3 minutes. Divide between the 2 containers.

  6. 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 5 days.

  7. In a medium bowl, whisk together all of the sauce ingredients until smooth and creamy.  Divide between 2 small containers and store at room temperature.*

Recipe Notes

*Store the sauce at room temperature, and separate from the bowls, otherwise the coconut oil hardens in the refrigerator.