RECIPE:
- 1 lb chicken breasts, diced into 1-inch cubes
- 1 tbsp soy sauce
- 1 tsp Sriracha- optional
- 1 cup red cabbage, sliced
- 1 cup red peppers, sliced
- 1 cup carrot matchsticks, sliced
- 1 cup romaine lettuce, sliced
- Chopped peanuts, for topping (optional)
- Sesame seeds, for topping (optional)
Peanut dressing
- 1/3 cup peanut butter powder
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp dried ginger
- 1/4 cup water
- Preheat sprayed skillet on med-high heat. Add chicken and saute for 7-8 minutes until browned. Add soy sauce and sriracha and cook another 3-4 minutes until chicken is fulled cooked.
- Meanwhile, mix ingredients for peanut sauce together with a whisk, saving water for the end. Add water bit by bit, whisking as you go to combine. Prepare veggies and divide them among 4 meal prep bowls.
- Remove chicken from heat and add to bowls. Top with peanuts, sesame seeds and peanut dressing. Bowls will keep in fridge up to 5 days.
4 Servings:
252 calories
3 WW Poit