Whole30 Peanut Chicken Bowls
Ingredients
The Chicken
-
1 ½
pounds
boneless, skinless chicken thighs
The Peanut Sauce
-
⅓
cup
creamy almond butter
-
1
teaspoon
sesame oil
-
⅔
cup
full-fat coconut milk
-
1
tablespoon
fresh lime juice
-
5
tablespoons
coconut aminos
-
½
teaspoon
ground ginger
-
2
cloves
garlic
-
1
tablespoon
fish sauce
-
1
pinch
cayenne pepper
The Cucumber Salad
-
1
medium
cucumber
-
¼-½
one
jalapeño pepper
-
2
tablespoons
rice vinegar
-
1
teaspoon
sesame oil
-
2
tablespoons
coconut aminos
-
1
tablespoon
fish sauce
-
1
pinch
crushed red pepper flakes
The Coconut Rice
-
2
12-ounce bags
frozen cauliflower rice
-
3-4
tablespoons
coconut milk
-
½
teaspoon
salt
For Garnish (Optional)
-
to taste
chopped cilantro
-
to taste
chopped almonds
Instructions
- Prepare the peanut sauce by mixing all sauce ingredients in a bowl until smooth, reserving ½ cup for later.
- Marinate the chicken in the remaining sauce and set aside.
- For the cucumber salad, combine all salad ingredients in a bowl and toss well.
- For the coconut rice, heat cauliflower rice in a skillet with coconut milk and salt until heated through.
- Broil or grill the marinated chicken until cooked through.
- Assemble the bowls with coconut rice, cucumber salad, and chicken, drizzling with reserved peanut sauce and garnishing as desired.
Nutrition Facts (estimated)
Servings
4
Calories
526
Total fat
31g
Total carbohydrates
21g
Total protein
43g
Sodium
1792mg
Cholesterol
162mg
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