Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Thai Chicken Meal Prep | Get Inspired Everyday!

Easy Thai Chicken Meal Prep


  • Author: Kari
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Easy Thai Chicken Meal Prep will quickly become your new favorite healthy lunch, or quick and easy dinner!


Scale

Ingredients

Marinated Chicken:

1 pkg boneless skinless chicken thighs, 4 thighs, 1 1/2 pounds

1/4 cup coconut aminos, or gluten free soy sauce of choice

1/2 Teaspoon red pepper flakes

Asian Cucumber Salad:

2 small cucumbers, halved and thinly sliced, 1 1/2 pounds

1/2 cup thinly slivered or diced red onion

1/4 cup chopped cilantro

1/4 cup freshly squeezed lime juice

1/2 Teaspoon red pepper flakes

1/2 Teaspoon sea salt, or to your taste

1 Tablespoon maple syrup, omit for Whole30

Optional Add-ons:

1 large mango, diced to add to the cucumber salad

1 1/2 cup sushi or jasmine rice, cooked, as a side dish


Instructions

Add the marinade ingredients to the chicken thighs, stir to combine and refrigerate overnight, or at least 1 hour.

Prep all the ingredients for the Asian cucumber salad. Mix together well, and set it aside while you cook.

Preheat the grill over high heat until you reach 450º-500ºF. Place the chicken thighs on the grill and immediately lower the heat to medium and maintain a temperature around 400ºF

Grill for 6-8 minutes per side, or until the chicken thighs are done. Remove them from the grill to cool before assembling your meal prep.

If you’re making this as a dinner, serve the chicken straight off the grill with the cucumber salad and side dish of your choice.

If you’re making this into meal prep, cool the chicken for 10-15 minutes. Then cut it into slices or bite sized pieces. Portion it out into 4 meal prep containers of choice.

Then portion out the cucumber salad. If you’re using the rice, I like to pile the cucumber salad over the cooked and cooled rice. The dressing from the salad moistens the rice and helps it stay fresh for days to come.

After everything is portioned, seal the containers with the lids and refrigerate and eat within 2-3 days.


Notes

I don’t recommend using the cubed mango if you’re prepping this ahead for lunches because mango turns brown quickly.

The nutrition was calculated with the optional maple syrup, mango, and rice.

  • Category: Meal Prep
  • Method: Grilling
  • Cuisine: Asian

Keywords: Meal Prep Chicken, Chicken Meal Prep Recipe, Meal Prep Chicken Ideas

shares