Peanut Chicken Meal-Prep Bowls

• 180 g raw chicken breast, cut into 3 cm pieces — Boneless skinless chicken breast, raw
• 70 g dry basmati rice, rinsed until water runs clear — Dry basmati rice
• 90 g broccoli florets — Raw broccoli florets
• 70 g red bell pepper, cut into 3 cm pieces — Raw red bell pepper
• 21 g natural peanut butter — Natural peanut butter
• 70 g canned light coconut milk — Canned light coconut milk
• 14 g vegan Thai red curry paste — Vegan Thai red curry paste
• 18 g fresh lime juice — Fresh lime juice
• 10 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 5 g fresh ginger, grated — Fresh ginger root
• 8 g fresh cilantro, chopped — Fresh cilantro

Method

1. 1Start the basmatiHeat the oven to 425°F. Put rinsed rice and 110 g boiling water in a small covered baking dish.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Pour boiling water away from your body and use an oven-safe covered dish.
2. 2Bake for 10 minutesBake for 10 minutes; maintain the stated heat for the full time so the food cooks evenly.10 minLook for: Rice has begun absorbing water and still looks glossy at the surface.
3. 3Measure ingredients: Whisk the peanut curry sauceMeasure peanut butter, light coconut milk, thai red curry paste, lime juice, and reduced sodium soy sauce using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Whisk the peanut curry sauceWhisk peanut butter, coconut milk, curry paste, 12 g lime juice, soy sauce, ginger, and 20 g water until smooth.1 minLook for: The sauce is orange-red, pourable, and free of peanut-butter lumps.Safety: Use vegan curry paste and declare peanut, soy, and wheat.
5. 5Bake the chicken, broccoli, and pepperUncover the rice, arrange chicken, broccoli, and red pepper over it, and pour the peanut-coconut curry sauce over them.Look for: Everything is evenly positioned and ready for the next action.
6. 6Cover tightlyCover tightly and bake 12 minutes; uncover and bake 3 minutes more.15 min · 165°FLook for: Chicken reaches 165°F, rice is tender, and the peanut-coconut curry sauce clings to the broccoli and red pepper.Safety: Verify the thickest chicken piece reaches 165°F and rice is steaming hot.
7. 7Rest and packRest covered for 5 minutes so the texture can settle before the next action.5 minLook for: The full resting or chilling time is complete.
8. 8Fluff the rice around the chickenFluff the rice around the chicken, broccoli, and red pepper and add 6 g lime juice and cilantro before packing.Look for: Rice remains separate and the peanut-coconut curry sauce is creamy rather than watery.Safety: Cool promptly and refrigerate within 2 hours.