Thai Chicken Grain Bowl with Peanut Dressing

Protein at every meal, real food, no overthinking — this bowl comes together in 15 minutes and keeps for days.

Yield: 4 servings | Prep: 15 min | Cook: 0 min

Base

  • 2 cups cooked grain of choice — brown rice, quinoa, or riced cauliflower (for a lower-carb option)
  • 3 cups diced rotisserie chicken
  • 1 cup julienned carrots
  • 1 cup julienned red pepper
  • 1 cup sliced cucumbers
  • 1 cup sliced purple cabbage
  • 16 snap peas
  • Optional protein boost: 1 cup shelled edamame
  • Garnish: fresh cilantro and sliced green onions

Peanut Dressing

  • 1/4 cup creamy peanut butter — or swap for cashew or almond butter
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon tamari sauce
  • 1 teaspoon dry cilantro
  • Juice of 1 lime (about 1½ tablespoons)
  • 1 garlic clove, minced
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon sriracha
  • 2 tablespoons warm water
  • Optional: 1 tablespoon honey, if you like it sweeter

Instructions

  1. Whisk together the peanut butter (or cashew/almond butter), sesame oil, rice wine vinegar, tamari, dry cilantro, lime juice, garlic, ginger, sriracha, and water until smooth. Set aside.
  2. Divide into meal prep containers: 1/2 cup grain of choice, 3/4 cup chicken, 1/4 cup of each veggie, and 4 snap peas. Add edamame here if using.
  3. Garnish with fresh cilantro and green onions. Cover and drizzle with peanut dressing when ready to eat.

Notes

  • Stores in an airtight container for up to 4 days.
  • Swapping to quinoa adds a bit more fiber and a complete plant protein; cauliflower rice keeps it lighter and lower-carb.
  • This lands somewhere around 24g of protein per serving (rough estimate) — add the edamame for even more.
  • Cashew and almond butter both work beautifully here if peanut isn’t your thing — cashew leans sweeter, almond a bit earthier.

Strong feels good.