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Cook rice according to package directions. Set aside to cool slightly before dividing between four meal prep containers.
Pre-heat oven to 425°F.
Place the chicken in a small baking pan and drizzle in olive oil and soy sauce. Turn to coat.
Toss the vegetables in olive oil and arrange on a large baking sheet.
Place chicken and vegetables in the oven together. Bake the chicken for 25 minutes total or until an internal temperature of 165°F is reached, turning once halfway through the cook time. Bake the vegetables for 15-20 minutes, until softened and cooked through.
While chicken + veggies are baking, shake together peanut sauce ingredients. Portion out into condiment containers if you have them (if not you can drizzle over everything)
Divide chicken + veggies between the meal prep containers, and place a serving of peanut sauce on or with the container.
Store in the fridge for up to 4 days. Reheat until steaming hot, drizzle with peanut sauce and enjoy.