Chicken Satay Meal Prep Bowls

Heat 1 tablespoon of the coconut oil up in a large pan on medium high heat. Add cubed chicken and ginger and cook, stirring frequently, until the chicken is golden brown and no longer pink inside, about 5–10 minutes.

While chicken cooks, place cauliflower in a small food processor (mine is 3 cups) and process until broken down and rice-like. Heat up the remaining 1/2 tablespoon of coconut oil a medium pan on medium heat and cook the cauliflower, stirring occasionally, until golden brown.

Once chicken is done, divide it between storage containers. Place snow peas into the hot pan, using the residual oil to cook the peas until lightly browned, about 2–3 minutes. Divide between the containers.

Place the cooked cauliflower rice into a bowl and mix with the cilantro, mint and a pinch of salt. Divide between the containers. Then divide the coleslaw mix and water chestnuts between the containers. Top with a bit of green onion and sesame seeds and cover and store in the refrigerator for up to 5 days.

In a medium bowl, whisk together all of the sauce ingredients until smooth and creamy. Divide between small containers and store at room temperature (see note).

Note: Store the sauce at room temperature, and separate from the bowls, otherwise the coconut oil hardens in the refrigerator.