Marinate the chicken:

1. Add all marinade ingredients to a blender or food processor (I used a Nutribullet). Blend for 20-30 seconds until well blended with no large chunks of garlic or cilantro.
2. To a large glass bowl or large Ziploc bag, add raw chicken strips, followed by the marinade mixture. Make sure all the chicken is covered with marinade. Seal the container and let it sit in the fridge for 45-60 minutes, stirring every 15 minutes or so to ensure the chicken is evenly marinated.

Make the peanut sauce:

1. Add all the peanut sauce ingredients to a blender or food processor (I use a Nutribullet). Blend until well mixed, 20-30 seconds. Set aside until you assemble your meal prep bowls.

Cook & assemble:

1. Remove the chicken in marinade from the fridge. Heat a nonstick pan over medium heat. When hot, add strips of chicken to the pan in a single layer, letting marinade drip from the chicken into the marinade bowl before adding to the pan. Do not pour the entire bowl of marinade mixture into the pan.
2. Cook chicken for 11-12 minutes total, flipping each strip halfway through cooking (I usually cut up my veggies while the chicken is cooking). When the chicken is done, let it cool while you assemble the rest of your meal prep bowls.
3. Add a layer of shredded cabbage on the bottom of the bowl, followed by your bell peppers, carrots and cucumbers (cucumbers can go straight on the salad or in another compartment depending on what containers you’re using).
4. Add an even amount of dressing to each meal prep container in a separate compartment, OR in a small mason jar or other container. Do not apply the dressing to the salad until you’re going to eat it.
5. Divide chicken between meals, placing it on top of the salad. Sprinkle with cilantro (optional), and you’re done! Store in the fridge for up to 4 days. You may need to give the peanut sauce a quick stir if the oil has separated.