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High-Protein Peanut Butter Chicken Rice Bowl

This quick and easy meal prep recipe packs 40g of protein per serve, makes 4 meals in just 25 minutes, and costs less than $5 per portion. Perfect for fuelling your week without breaking the bank!

Prep

15 minutes

Cook

25 minutes

Serves

4 people
Recipe by:

Appetise

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INGREDIENTS:

Peanut Butter Chicken:
600g chicken thigh fillets (skinless)
⅓ C Forty Thieves Smooth Peanut Butter
1 tsp ground cumin
1 tsp ground coriander
2 tbsp olive oil
4 spring onions, chopped (whites & greens separated)
4 cm fresh ginger, grated
3 garlic cloves, crushed
2 tbsp Thai red curry paste
400ml coconut milk

Salad:
1 bok choy bunch, finely chopped
1 celery stalk, thinly sliced
1 small red onion, thinly sliced
½ red capsicum thinly sliced

To Serve:
1½ C jasmine rice (cooked)
1 tsp black sesame seeds
1 lime, cut into wedges

METHOD:

  1. In a small bowl, mix cumin, coriander, salt and pepper. Chop chicken into pieces and place in a shallow dish. Evenly coat with the spice mix.
  2. Cook rice as per packet instructions.
  3. In a medium pot, heat 1 tbsp of oil over medium heat. Add the white parts of the spring onions, ginger and garlic, and cook for 5 mins until soft and fragrant. Stir in the curry paste and cook for 1–2 mins, then add the peanut butter and mix until smooth. Slowly pour in the coconut milk, stirring continuously. Simmer the sauce gently for 5–7 mins, stirring occasionally.
  4. While the sauce is simmering, heat 1 tbsp of oil in a frying pan over medium-high heat. Add the chicken and cook for 4–5 mins on each side, until well coloured and cooked through.
  5. In a bowl, toss the bok choy, celery, red onion, capsicum and green parts of the spring onion.
  6. Divide the rice between 4 bowls. Add salad on one side, and chicken on the other. Spoon the sauce over the chicken and garnish with sesame seeds and lime.

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