High-Protein Peanut Chicken Noodle Bowls – Healthy Meal Prep

These High-Protein Peanut Chicken Noodle Bowls bring clean-eating comfort to your weekly meal prep.
Juicy chicken, whole-grain noodles, and fresh vegetables are tossed in a naturally sweet, homemade peanut sauce — full of protein, flavor, and healthy fats.

• 1 lb chicken breast, sliced thin
  
• 8 oz whole-grain or rice noodles
  
• 1 tbsp olive oil
  
• 1 cup bell peppers, sliced
  
• 1 cup shredded carrots
  
• Salt & black pepper to taste
  

For the Peanut Sauce

• 3 tbsp natural peanut butter
  
• 2 tbsp low-sodium soy sauce or tamari
  
• 1 tbsp honey or maple syrup
  
• 1 tsp grated fresh ginger
  
• 1 tsp lime juice
  
• 2 tbsp warm water (to thin)
  

For Garnish

• 1 tbsp chopped peanuts (optional)
  
• 2 tbsp chopped cilantro or green onions
  

1. Cook the Noodles:
   Boil noodles according to package directions. Drain and set aside.
   
2. Prepare the Sauce:
   In a bowl, whisk together peanut butter, soy sauce, honey, ginger, lime juice, and warm water until smooth.
   
3. Cook the Chicken:
   Heat olive oil in a skillet over medium heat. Add chicken, season lightly, and sauté 5–7 minutes until golden and cooked through.
   
4. Add Veggies:
   Stir in bell peppers and carrots; cook 3–4 minutes until tender-crisp.
   
5. Combine & Toss:
   Add noodles and pour the peanut sauce over top. Toss well to coat evenly.
   
6. Garnish & Serve:
   Sprinkle with chopped peanuts and cilantro. Store portions in airtight containers for up to 4 days.
   

High-Protein Peanut Chicken Noodle Bowls – Healthy Meal Prep

A creamy, high-protein peanut chicken noodle bowl with veggies and whole-grain noodles. Balanced, flavorful, and ready in 25 minutes — perfect for meal prep.

Imprimer la recette Pin Recipe

Ingredients Equipment Method Notes

Ingrédients

  

• For the Chicken & Noodles
• 1 lb chicken breast sliced thin
• 8 oz whole-grain or rice noodles
• 1 tbsp olive oil
• 1 cup bell peppers sliced
• 1 cup shredded carrots
• Salt & black pepper to taste
• For the Peanut Sauce
• 3 tbsp natural peanut butter
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 tsp lime juice
• 2 tbsp warm water to thin
• For Garnish
• 1 tbsp chopped peanuts optional
• 2 tbsp chopped cilantro or green onions

Equipment

• Large skillet or wok
• Saucepan (for noodles)
• Mixing bowl & whisk
• Tongs or spatula
• Airtight containers

Method

 

1. Cook the Noodles:
2. Boil noodles according to package directions. Drain and set aside.
3. Prepare the Sauce:
4. In a bowl, whisk together peanut butter, soy sauce, honey, ginger, lime juice, and warm water until smooth.
5. Cook the Chicken:
6. Heat olive oil in a skillet over medium heat. Add chicken, season lightly, and sauté 5–7 minutes until golden and cooked through.
7. Add Veggies:
8. Stir in bell peppers and carrots; cook 3–4 minutes until tender-crisp.
9. Combine & Toss:
10. Add noodles and pour the peanut sauce over top. Toss well to coat evenly.
11. Garnish & Serve:
12. Sprinkle with chopped peanuts and cilantro. Store portions in airtight containers for up to 4 days.

Notes

Tips & Variations
Replace chicken with tofu or shrimp for variation.

Use zucchini noodles for a lower-carb version.

Add chili flakes or sriracha for heat.

Swap peanut butter for almond butter for a lighter flavor.

Reheat gently with a splash of water to loosen sauce.

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