Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). First up in this double-duty recipe is an Asian-inspired chicken dinner over rice with snap peas and peanut sauce. The next day, the extras become a chicken and rice bowl with sriracha-and-lime-marinated veggies.
The Lunch Chicken Veggie Bowl information is as follows: Calories: 590, Fat: 20 g, Saturated Fat: 3.5 g, Carbohydrate: 61 g, Sugar: 10 g, Fiber: 5 g, Protein: 39 g, Cholesterol: 120 mg, Sodium: 460 mg. The nutrition facts panel below represents the nutrient values for the Peanut Satay Chicken Dinner
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Moo Shu Spice Blend
Soy Sauce(ContainsSoy, Wheat)
Sugar Snap Peas
Wash and dry all produce. Adjust oven rack to upper position and preheat oven to 450 degrees. Pat chicken dry with a paper towel. Place on a baking sheet and rub with a drizzle of olive oil. Season all over with moo shu spice, salt, and pepper. Roast in oven until browned on surface and no longer pink in center, about 20 minutes.
Meanwhile, place rice and 1½ cups water in a medium pot. Bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until rest of meal is ready. While chicken and rice cook, zest limes. Cut one lime in half; cut other into quarters.
In a large bowl, whisk together juice from two lime halves, half the lime zest, 1 TBSP soy sauce (save rest for later), sriracha (to taste), 2 TBSP olive oil, and 1½ tsp sugar. Trim and peel carrots. Using your peeler, shave carrots lengthwise into thin ribbons. Core and seed bell pepper, then thinly slice. Add carrots and bell pepper to bowl with soy lime mixture. Season with salt. Toss to combine and set aside.
In a small bowl, whisk peanut butter, sesame oil, remaining soy sauce, 1 tsp sugar, and a squeeze or two of lime. (TIP: If peanut butter is stiff, microwave it first in a bowl for up to 20 seconds.) Add warm water to mixture 1 tsp at a time until it has a drizzly consistency. Season with salt. Set aside. Melt 1 TBSP butter in a medium pan over medium-high heat. Add snap peas and a large pinch of salt and pepper. Cook, stirring occasionally, until just tender, 2-3 minutes.
Fluff rice with a fork, then stir in 2 TBSP butter and remaining lime zest. Season with salt and pepper. Divide between two plates for dinner and two reusable plastic containers for lunch. Add two chicken breasts to plates for dinner, then add all of the snap peas to the side. Spoon over peanut butter sauce. Chop peanuts. Thinly slice chili, removing ribs and seeds first for less heat. Sprinkle peanuts and chili (to taste) over plate and serve.
Slice remaining chicken, then divide between containers with rice, along with marinated carrots and bell peppers. Seal and keep refrigerated. When ready to eat, set aside veggies on a plate, then microwave rice and chicken until warm, if desired.