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Thai Green Chicken & Rice Recipe

Add the below ingredients to your containers, mix then put in oven at 180 degrees for 1 hour:

- 1/4 cup rice

- 100ml chicken stock

- 100ml coconut milk

- 100g diced chicken breast

- 100g frozen vegetables

- 1 tsp Thai green curry paste

30g protein and <400 cals per serve 😮‍💨

Save this xx

#mealprep #easymealpreprecipe #thaigreenchickencurry #weeklylunches #mealpreplunch

4/26 Edited to

Preparing an easy, wholesome meal like this oven-baked Thai green chicken & rice is a game changer for anyone balancing busy schedules and nutrition. I’ve tried many meal prep recipes, and this one stands out because it combines ease, flavor, and balanced macros. Using chicken stock and coconut milk adds a rich, creamy texture while keeping it light and satisfying. One of my favorite tips is to use quality frozen vegetables, which retain nutrition and save prep time—carrots, peas, and corn are ideal. For seasoning, the Thai green curry paste is key: just 1 teaspoon adds vibrant flavors without overwhelming the dish. I’ve also found that covering the container with foil while baking helps keep moisture locked in, ensuring the chicken stays tender. Baking everything together at 180 degrees Celsius for an hour means minimal hands-on cooking. This recipe’s nutrition profile is impressive—around 30g of protein and less than 400 calories per serve—making it perfect for those watching their intake without sacrificing taste. Plus, cooking in glass containers not only helps in portion control but also makes reheating convenient and mess-free. In my experience, meal prepping this dish in bulk saved me a lot of time during the week, and it remained delicious even after a few days refrigerated. To add variety, you can swap the frozen veggies or add extra herbs like basil or cilantro before serving for freshness. Overall, this recipe is a great introduction to cooking with Thai flavors in a hassle-free way that fits well with weekly lunches or healthy dinners.

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