Description
Welcome to your new weekly staple: juicy shredded chicken, crisp cabbage, fluffy rice, and a spicy-sweet peanut sauce so good you’ll want to bathe in it. These meal-prep bowls are fast, freezer-friendly, and seriously addictive. Whether you’re feeding a busy family, stocking the fridge for the week, or just chasing something comforting with a little kick—this one’s for you!
Ingredients
Main
• 8 chicken breasts (baked, shredded)
• 4 cups dry white rice (or brown rice/quinoa)
• 8 cups shredded cabbage
• 8 tbsp chopped unsalted peanuts
Sauce
• 1⅓ cups PBfit powder (or 1 cup peanut butter)
• 1 cup sugar-free sweet chili sauce
• 2 tbsp rice vinegar
• 2 tbsp sriracha
• 8 tbsp lite soy sauce
• Water to thin (start with ¼ cup)
Instructions
-
Cook Chicken
Bake seasoned breasts at 400°F (200°C) for 20–25 mins. Rest 5 mins, then shred. -
Cook Rice
Rinse rice. Cook per package. Spread to cool fast. -
Make Sauce
Whisk all sauce ingredients until smooth, adding water 1 tbsp at a time until pourable. -
Assemble
In 8 containers: 1½ cups rice → 1 cup cabbage → 6 oz chicken → 3–4 tbsp sauce → sprinkle peanuts. Keep sauce separate if storing.
Notes
• Want heat? Add chili flakes or extra sriracha.
• Going meatless? Swap chicken for tofu or chickpeas.
• Use cauliflower rice for a low-carb twist.
• Garnish with cilantro, lime, or pickled onions for flair.
- Prep Time: 20 mins
- Cook Time: 20 mins
Nutrition
- Calories: 460cal Per Bowl
- Fat: 17g
- Carbohydrates: 35g
- Protein: 42g