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Meal Prep Thai Chicken
Ingredients
1 Pound
chicken breasts, boneless and skinless
1/4 Cup
soy sauce
1 Teaspoon
sesame oil
1 Tablespoon
balsamic vinegar
1/2 Teaspoon
garlic powder
1/2 Teaspoon
ground ginger
1/4 Teaspoon
red pepper flakes
zest from 1/2 lime
lime
1 Tablespoon
olive oil, for grilling
2
English cucumbers, diced or thinly sliced
1/4 Cup
red onion, finely diced
1/4 Cup
green onions, chopped
zest from 1/2 lime
lime
juice from 1 lime
lime
1 Tablespoon
balsamic vinegar
1 Pinch
red pepper flakes
1/2 Teaspoon
salt
1/2 Teaspoon
black pepper
white rice, cooked
white rice
Instructions
STEP 1
Add the chicken, soy sauce, sesame oil, balsamic vinegar, garlic powder, ginger powder, red pepper flakes, and lime zest to a large bowl. Stir to combine and refrigerate for at least 1 hour or preferably overnight.,
STEP 2
In another large bowl, combine the cucumbers, red onions, green onions, lime zest, lime juice, balsamic vinegar, red pepper flakes, salt, and pepper. Gently toss to combine and set aside.,
STEP 3
Heat the olive oil in a large grill pan over a medium-high heat or heat the grill to somewhere between 450º and 500ºF.,
STEP 4
Remove the chicken from the marinade and add it to hot pan. Cook for 6 to 8 minutes per side or until the internal temperature of the chicken reaches 165ºF.,
STEP 5
Remove from the pan and rest for 5 to 10 minutes before slicing.,
STEP 6
In 4 meal prep containers, evenly distribute the chicken and the cucumber salad. Seal the containers with their lids, and refrigerate for up to 3 days.,
STEP 7
When ready to serve, add the chicken to a plate and microwave until heated through. Serve with the cold cucumber salad and some hot cooked rice on the side.
Nutrition Facts
(per serving)
Calories:
360 calories
Servings:
4 servings
Carbohydrates:
13 g
Fat:
14 g
Fiber:
2 g
Protein:
29 g
Sugar:
1 g
Meal Effort
Preparation:
1 hrs 33 mins
Cook:
21 minutes
Total:
1 hrs 54 mins