Chicken is a versatile protein often prepared the wrong way. While plain chicken breasts are unappealing, this Chicken Satay Meal Prep is the opposite. The creamy peanut sauce and the rich marinade make this chicken a succulent option. With a few spices and a delicious nutty sauce, you will fall in love with this chicken satay meal prep.

For the unfamiliar, Chicken Satay is enjoyed in Southeast Asia. This dish consists of chicken seasoned in a combination of spices and is eaten with a peanut sauce. Yes, peanuts and chicken sounds odd. The taste is not, however. If the peanut part concerns you, lucky for you we can make the sauce with sunflower seed butter or almond butter!

Adding the nut butter will provide you with a protein boost as well as healthy fats. All of this while also making a delicious sauce. This chicken satay meal prep is not just chicken. It has two sides; spaghetti squash and ginger bok choy. As always, you can choose your own sides!

This chicken satay meal prep is excellent for those lacking protein in their diet. Yes, protein gets a lot of hype. Truth be told, too much protein is unnecessary. On the flip side, too little protein could be detrimental to your health. In fact, low protein diets and a sedentary lifestyle can eventually lead to muscle loss. This is particularly important as we age. This research article goes into more detail on the proper amounts of protein one should consume.

Now, let’s take a look at the macros for the Chicken Satay Meal Prep!

Calories: 240

Fats: 15

Carbs: 5

Protein: 27

Loaded in protein and in healthy fats. I recommend eating it within 4 days for best taste. You can also make it for dinner if meal prep is not your thing.

I hope you enjoy!





Chicken Satay Meal Prep (Paleo, Keto) Ingredients Chicken Satay 2 lbs of chicken breasts or thighs

2 garlic cloves

1 inch of fresh ginger

2 tbsp ground cumin

5-6 tbsp of coconut aminos or gluten-free soy sauce

3 tbsp of coconut sugar

2 limes

Sriracha to taste Nut Sauce 4 tbsp nut of choice butter (Peanut, Almond, or Sunflower)

Sriracha to taste

3-5 tbsp of coconut aminos or gluten-free soy sauce

1 garlic cloves

1/2 inch of fresh ginger

Water (optional) Spaghetti Squash 3-4 lbs of spaghetti squash

1-2 tbsp of a paleo friendly cooking oil Ginger Bok Choy Follow the complete recipe here! Directions 1st – The Squash Set oven to 350 degrees Fahrenheit.

Cut the squash in half long ways.

Set on a pan with the insides face up and drizzle some olive oil on top.

Place in oven and bake for 30 minutes.

Once done, remove from oven and shred with a fork.

Be careful since the squash might be hot (I burned my hands this time). 2nd – The Chicken While the squash cooks chop the ginger and garlic and place in a bowl.

Add rest of the ingredients in the bowl and mix well.

I recommend letting the chicken marinade for at least one hour, but you get away with seasoning it and then cooking immediately.

Once the chicken is seasoned set a pan on low to medium heat.

Melt some coconut oil on the pan.

If you can grill it outside, even better!

Dump chicken on pan and cook until golden brown, about 7 minutes each side.

While the chicken cooks apply some of the marinades to create a tasty crust.

Once done set aside. 3rd – The Sauce For the sauce, crush the ginger and garlic in a mortar or put in a food processor.

Add your choice of nut butter whether you use peanut, almond or sunflower that is your choice.

Mix in with garlic and ginger.

Add rest of ingredients and also add water until you obtain the desired consistency.

I made mine thick so I did not use much water.

Now that the sauce is ready, you can enjoy your Chicken Satay Meal-prep!

As Always, Stay Real!