Meal Prep Thai Chicken
This mouthwatering meal prep Thai chicken is simple to make and offers delicious flavors like savory soy, fragrant sesame, ginger and garlic, and zesty lime.
Servings: 4
Equipment
- Microplane or Grater
Ingredients
For the Chicken Marinade:
- 1 Pound chicken breasts boneless and skinless
- ¼ Cup soy sauce
- 1 Teaspoon sesame oil
- 1 Tablespoon balsamic vinegar
- ½ Teaspoon garlic powder
- ½ Teaspoon ground ginger
- ¼ Teaspoon red pepper flakes
- zest from ½ lime
- 1 Tablespoon olive oil for grilling
For the Asian Cucumber Salad:
- 2 English cucumbers diced or thinly sliced
- ¼ Cup red onion finely diced
- ¼ Cup green onions chopped
- zest from ½ lime
- juice from 1 lime
- 1 Tablespoon balsamic vinegar
- 1 Pinch red pepper flakes
- ½ Teaspoon salt
- ½ Teaspoon black pepper
To Serve:
- white rice cooked
Instructions
- Add the chicken, soy sauce, sesame oil, balsamic vinegar, garlic powder, ginger powder, red pepper flakes, and lime zest to a large bowl. Stir to combine and refrigerate for at least 1 hour or preferably overnight.
- In another large bowl, combine the cucumbers, red onions, green onions, lime zest, lime juice, balsamic vinegar, red pepper flakes, salt, and pepper. Gently toss to combine and set aside.
- Heat the olive oil in a large grill pan over a medium-high heat or heat the grill to somewhere between 450º and 500ºF.
- Remove the chicken from the marinade and add it to hot pan.
- Cook for 6 to 8 minutes per side or until the internal temperature of the chicken reaches 165ºF.
- Remove from the pan and rest for 5 to 10 minutes before slicing.
- In 4 meal prep containers, evenly distribute the chicken and the cucumber salad.
- Seal the containers with their lids, and refrigerate for up to 3 days.
- When ready to serve, add the chicken to a plate and microwave until heated through.
- Serve with the cold cucumber salad and some hot cooked rice on the side.
Notes
Marinating time: Marinate the chicken for at least 1 hour or overnight if possible for a deeper flavor.
Check for doneness: It helps to use an instant-read meat thermometer to ensure that the chicken is fully cooked to 165ºF.
Cool the chicken: Allow the chicken to cool slightly before adding to the meal prep containers. If you put it in there still hot, the steam will make the salad soggy.
Check for doneness: It helps to use an instant-read meat thermometer to ensure that the chicken is fully cooked to 165ºF.
Cool the chicken: Allow the chicken to cool slightly before adding to the meal prep containers. If you put it in there still hot, the steam will make the salad soggy.
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