Thai Peanut Chicken Pasta High Protein Meal Prep Recipe #shorts

THAI PEANUT CHICKEN PASTA 🥜🍗🍝
(Makes 8 Servings: Each Serving is 1/8 of the Crockpot)

Macros (Per Serving):
-595 Calories
-19g Fat
-52g Carbs
-54g Protein

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Ingredients:
-2½ lbs Chicken Breast (1,134g)
-1: 14.5 oz Box Barilla Protein+ Pasta (392g dry)
-1/2 Cup Soy Sauce (120mL total)
-Juice of 2 Limes
-2 Tbsp Sriracha (34g)
-1 Tbsp Honey (21g)
-2 Bell Peppers, diced (300g)
-1 Red Onion, diced (150g)
-2 Cups Slaw Mix (200g)
-3–4 Green Onions, sliced (for finishing)
-2 Tsp Salt
-2 Tsp Black Pepper
-2 Tsp Garlic Powder
-2 Tsp Ginger Powder

Peanut Sauce:
-1 Cup Creamy Peanut Butter (256g)
-1 Cup 0% Greek Yogurt (240g)
-1/2 Cup Unsweetened Almond Milk (120mL)
-1/4 Cup Light Canned Coconut Milk (60mL)

Instructions:
1.) Cook chicken with sauces and seasonings in crockpot (high 3–4 hrs or low 6–8 hrs).
2.) Cook pasta near the end; reserve some water.
3.) Whisk peanut sauce ingredients.
4.) Shred chicken, add sauce and pasta (use pasta water to loosen).
5.) Stir in veggies, heat through.
6.) Cool and divide into 8 containers (top with green onions).

Enjoy!

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