Thai Peanut Chicken Bowls
This Thai Peanut Chicken recipe is nutritious, filling, and flavorful. Who said high protein chicken recipes for weight loss are boring?
Ingredients
Chicken Bowls
- 1 tbsp avocado oil
- 1 lb chicken breasts diced
- pinch of salt and pepper
- 4 cups cauliflower rice to serve
- 1/2 cup peanuts chopped, to serve
Peanut Sauce
- 1/3 cup creamy peanut butter
- 1/4 cup full fat canned coconut milk
- 1/4 cup honey
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp rice vinegar
- 2 garlic cloves minced
- 1/2 tsp red pepper flakes
Thai Style Slaw
- 2 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1 tbsp honey
- 1/2 tbsp soy sauce or coconut aminos
- 2 cups cabbage shredded
- 1 cup carrot shredded
- 1/4 cup cilantro chopped
- 1/4 cup green onion chopped
Instructions
- Make peanut sauce: Whisk together all ingredients for the peanut sauce until smooth, adding another splash of coconut milk as desired for thinner consistency. It will thicken up later in the pan with the chicken.
- Heat a large skillet over medium high heat and add the oil. When the oil is hot, add the chicken and season with a pinch of salt and pepper. Cook the chicken, rotating and flipping the pieces every couple minutes, until almost done, about 4-6 minutes. In the last couple of minutes of cooking, add the peanut sauce and simmer 1-2 minutes or until the chicken is cooked through.
- Make slaw: In a small bowl, whisk together the olive oil, lime juice, honey, and soy sauce to make the dressing. In a large bowl, toss together the cabbage, carrot, cilantro, and green onion. Pour desired amount of dressing over the cabbage mixture and toss to combine.
- Serve the chicken on a bed of cauliflower rice with the slaw on top.
Nutrition
Calories: 639kcal | Carbohydrates: 45g | Protein: 39g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 942mg | Potassium: 1428mg | Fiber: 8g | Sugar: 30g | Vitamin A: 5622IU | Vitamin C: 98mg | Calcium: 112mg | Iron: 4mg