Whole30 "Peanut" Chicken Bowls (Paleo, Low Carb)
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40 Aprons · by Cheryl Malik★ 5.0 (8)

Whole30 "Peanut" Chicken Bowls (Paleo, Low Carb)

NUTRITION · PER SERVING45M COOK
CAL 32%·PRO 87%
CARBS 31G19% OF CAL
9G FIBER20G SUGAR2G OTHER
FAT 43G60% OF CAL
14G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Thai-inspired bowls with marinated chicken in a creamy almond butter sauce, served over cauliflower rice with cucumber salad. Peanut-free and compliant with Whole30, paleo, and low-carb diets.

mainbowlchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 ½ pounds boneless, skinless chicken thighs (cut into bite-sized chunks)
  • ⅓ cup creamy almond butter (see Notes)
  • 1 teaspoon sesame oil
  • ⅔ cup full-fat coconut milk (stirred well)
  • 1 tablespoon fresh lime juice (approximately 2 limes' worth)
  • 5 tablespoons coconut aminos (¼ cup + 1 tablespoon)
  • ½ teaspoon ground ginger
  • 2 cloves garlic (minced)
  • 1 tablespoon fish sauce (or ½ teaspoon salt; see Notes)
  • 1 pinch cayenne pepper (or crushed red pepper flakes)
  • 1 medium cucumber (sliced down the middle, then cut into ½" half moon shapes)
  • ¼-½ of one jalapeño pepper (or chili pepper of choice, sliced thin; optional)
  • 2 tablespoons rice vinegar
  • 2 tablespoons coconut aminos
  • 1 pinch crushed red pepper flakes
  • 2 12-ounce bags frozen cauliflower rice (24 ounces; thawed)
  • 3-4 tablespoons coconut milk
  • ½ teaspoon salt
  • chopped cilantro
  • chopped almonds
PREP
20M
SODIUM
1574MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.