Thai food and meal prep are two of my favorite things!
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Thirty minutes in the kitchen will get you lunch for four days. That’s much better than making lunch every day, or being tempted to go out to lunch because you’re not prepared.
These Thai meal prep bowls are only 3 Freestyle points each. That leaves you plenty of points left for a hearty dinner, or dessert.
These are the containers that I used:Freshware Meal Prep Containers [15 Pack] 3 Compartment with Lids, Food Containers, Lunch Box | BPA Free | Stackable | Bento Box, Microwave/Dishwasher/Freezer Safe, Portion Control, 21 day fix (32 oz)
I love these containers! I really like that they have 3 different areas to put food. It was perfect for this dish because I wanted to keep the rice and the peanut sauce separate from the food. I’m one of “those people” that doesn’t like my food to touch. 🙂
These containers are also great for salads (to keep the dressing separate) or veggies and dip.
Overall this recipe is pretty easy. I first cooked my chicken breasts in sesame oil with minced garlic and ginger.
I removed the chicken, added a tablespoon of low-sodium soy sauce, then added the cabbage mixture. To save time I used the shredded coleslaw mix in a bag.
While the cabbage mixture was cooking I got started on the sauce.
The peanut sauce is made with PB2 powder, water, lime juice, rice vinegar, reduced-sodium soy sauce, garlic, and artificial sweetener. It’s delicious!
I added the chicken back to the pan with the cabbage and gave it a good stir. I also added some chopped cilantro. Then it was time to add everything to the meal prep containers.
Each time I post a recipe using PB2 powder I get people asking me what it is, or where they can buy it. PB2 is powdered peanuts. It has less fat than regular peanut butter and fewer points.
You can find it at most grocery stores, usually by the regular peanut butter. You can also buy it from Amazon.
Yield: 4 servings (3 Freestyle points per serving)
- 1 lb. boneless, skinless chicken breasts, cut into bite size pieces
- 1 teaspoon sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 3 cups shredded cabbage with carrots
- 1 tablespoon reduced-sodium soy sauce
- 1/4 cup cilantro, chopped
- 1 cup cooked brown rice
- 8 tablespoons PB2 Powder
- 4 tablespoons water
- Juice from one lime
- 2 teaspoons rice vinegar
- 2 teaspoons reduced-sodium soy sauce
- 1/2 teaspoon granulated artificial sweetener
Add the sesame oil to a pre-heated frying pan. Add the chicken, garlic and ginger.
Cook for 5 minutes, or until the chicken is cooked thru.
Use a slotted spoon to remove the chicken. You want to leave the juices in the pan.
Add 1 tablespoon soy sauce, then add the cabbage mixture. Cook for 5 minutes, stirring occasionally.
Combine all of the ingredients for the peanut sauce in a medium size mixing bowl. Whisk it together.
Add the chicken and cilantro to the cabbage mixture. Stir together.
Serve immediately, or evenly divide into storage containers for meal prep.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for more dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!