Go Back

Low Calorie Meal Prep Spicy Peanut Chicken with Veggies - Simple, Flavorful, and Ready for the Week

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breast (or chicken tenderloins), cut into bite-size pieces
  • Veggies: 1 red bell pepper, sliced
  • 1 zucchini, halved and sliced
  • 2 cups broccoli florets
  • 1 medium carrot, thinly sliced
  • 1 small red onion, sliced
  • Aromatics: 3 cloves garlic, minced; 1 tablespoon fresh grated ginger
  • Oil: 1 tablespoon avocado or olive oil
  • For the Spicy Peanut Sauce: 3 tablespoons natural peanut butter (smooth)
  • 3 tablespoons low-sodium soy sauce (or tamari)
  • 1.5 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice
  • 1–2 teaspoons sriracha or chili-garlic sauce (adjust to heat preference)
  • 1 teaspoon honey or maple syrup
  • 1/4 cup water (plus more to thin as needed)
  • Seasoning: 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
  • Optional Add-Ons: 1 teaspoon sesame oil, chopped cilantro, sliced green onions, lime wedges
  • Base (optional): 2 cups cooked cauliflower rice or 1 cup cooked brown rice for a slightly higher-calorie option

Method
 

  1. Make the sauce. In a bowl, whisk peanut butter, soy sauce, rice vinegar, lime juice, sriracha, honey, and water until smooth. Adjust with more water if needed to reach a pourable consistency.
  2. Prep the chicken. Pat chicken dry and season with salt and pepper. This helps it brown and keeps the meat juicy.
  3. Cook the chicken. Heat oil in a large nonstick skillet over medium-high. Add chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until lightly browned and cooked through. Remove to a plate.
  4. Sauté the veggies. In the same pan, add onion and carrot with a splash of water if the pan is dry. Cook 2 minutes. Add broccoli, bell pepper, and zucchini. Stir-fry 4–5 minutes until crisp-tender.
  5. Add aromatics. Stir in garlic and ginger. Cook 30–60 seconds until fragrant.
  6. Combine with sauce. Return chicken to the pan. Pour in the peanut sauce and toss to coat. Let it simmer 1–2 minutes to thicken slightly. If it gets too thick, add a spoonful of water to loosen.
  7. Taste and adjust. Add more lime for brightness, more chili for heat, or a pinch of salt if needed. For a nutty finish, drizzle a tiny bit of sesame oil.
  8. Assemble meal prep bowls. Divide into 4–5 containers. Add cauliflower rice or a small scoop of brown rice if using. Top with cilantro and green onions if you like.