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Chicken Satay Meal Prep Bowls

A simple, fresh meal-prep bowl with pan-seared chicken, cauliflower rice, crisp veggies, and a creamy satay-style sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 2 servings

Ingredients

  • 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 just the cabbage (no dressing)
  • 1/4 cup water chestnuts sliced
  • sesame seeds for garnish
  • green onion sliced, for garnish
  • 2 tablespoons nut or seed butter
  • 1 tablespoon coconut oil melted (for sauce)
  • 2 1/4 teaspoons fresh lime juice
  • 1/2 teaspoon agave
  • 1/2 teaspoon rice vinegar
  • 1/4 teaspoon fresh ginger minced (for sauce)
  • salt pinch

Instructions

  • Heat 1 tablespoon coconut oil in a large skillet over medium-high heat.
  • Add the cubed chicken and 1 teaspoon minced ginger and cook, stirring frequently, until the chicken is golden and cooked through, about 5–10 minutes.
  • While the chicken cooks, pulse the cauliflower florets in a small food processor until they reach a rice-like texture.
  • Heat the remaining 1/2 tablespoon coconut oil in a medium skillet over medium heat. Add the cauliflower rice and cook, stirring occasionally, until lightly golden, about 5–7 minutes.
  • Divide the cooked chicken between two storage containers.
  • Add the snow peas to the hot large skillet with residual oil and cook until lightly browned, about 2–3 minutes; divide between the two containers.
  • Toss the cooked cauliflower rice with the chopped cilantro, sliced mint, and a pinch of salt, then divide between the two containers.
  • Divide the coleslaw mix and sliced water chestnuts between the two containers. Top each bowl with sliced green onion and sesame seeds.
  • In a medium bowl, whisk together the nut or seed butter, 1 tablespoon melted coconut oil, 2 1/4 teaspoons lime juice, 1/2 teaspoon agave, 1/2 teaspoon rice vinegar, 1/4 teaspoon minced ginger, and a pinch of salt until smooth and creamy.
  • Divide the sauce between two small containers to serve with the meal-prep bowls.

Equipment

  • Large Skillet
  • Medium Skillet
  • small food processor
  • Mixing Bowl
  • Measuring Spoons
  • 2 storage containers

Notes

  • Use full-fat coconut oil for best flavor.
  • Pulse cauliflower to a rice texture but avoid overprocessing.
  • Store bowls refrigerated up to 4 days.
  • Assemble bowls while ingredients are warm for best texture.