Thai Chicken Rice Bowls
WW Smart Points: 7 Purple, 7 Blue, 10 GreenAdapted from original recipe at https://www.laurafuentes.com/thai-chicken-meal-prep/.
Ingredients
- 1 ½ lb boneless skinless chicken breast (butterflied (halved lengthwise))
- 3 Tbsp light soy sauce
- 3 Tbsp sriracha sauce
- 14 oz shredded cabbage
- ½ cup shredded carrots
- ¼ cup cilantro
Peanut Sauce
- ⅔ cup PB2 powder
- 3 Tbsp light soy sauce
- 2 Tbsp honey
- 1 Tbsp lime juice
- 1 tsp white vinegar
- 1 tsp sriracha sauce
- ½ tsp minced garlic
Instructions
- Preheat the at 425F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the 3 Tbsp soy sauce and 3 Tbsp Sriracha sauce. Add the chicken breasts and toss to combine. Cover with plastic wrap and refrigerate for 30 minutes or overnight for extra flavor.
- Bake the chicken for 20 minutes or until the internal temperature reaches 165F. Remove the chicken and allow to rest for 5 minutes prior to slicing.
- Meanwhile, prepare the 1.5 cups uncooked Jasmine rice according to package directions (1.5 cups of rice, 3 cups of water).
- In a medium bowl, combine the 2/3 cup PB2 powder, 2 Tbsp honey, 1 Tbsp lime juice, 1 tsp white vinegar, 3 Tbsp soy sauce, 1 tsp minced garlic, and 1 tsp Sriracha sauce. Add one tablespoon of hot water and whisk to combine. Add additional hot water until the Peanut Sauce reaches the desired consistency.
- Serve sliced chicken over a 1/2 cup bed of rice top with cabbage, carrots, cilantro, and peanuts. Drizzle with Peanut Sauce.