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

Name: Whole30 "Peanut" Chicken Bowls (Paleo, Low Carb)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 1 ½ lb Chicken Thigh (1 ½ pounds boneless, skinless chicken thighs (cut into bite-sized chunks)); ⅓ cup Almond Butter (⅓ cup creamy almond butter (see Notes)); 2 tsp Sesame Oil (1 teaspoon sesame oil + 1 teaspoon sesame oil); ⅔ cup Coconut Milk (⅔ cup full-fat coconut milk (stirred well) + 3-4 tablespoons coconut milk — up to 4); 1 tbsp Lime Juice (1 tablespoon fresh lime juice (approximately 2 limes' worth)); 7 tbsp Coconut Aminos (5 tablespoons coconut aminos (¼ cup + 1 tablespoon) + 2 tablespoons coconut aminos); ½ tsp Ginger (½ teaspoon ground ginger); 2 cloves Garlic (2 cloves garlic (minced)); 2 tbsp Fish Sauce (1 tablespoon fish sauce (or ½ teaspoon salt; see Notes) + 1 tablespoon fish sauce (or ½ teaspoon salt; see Notes)); 1 pinch Cayenne Pepper (1 pinch cayenne pepper (or crushed red pepper flakes)); 1 piece Cucumber (1 medium cucumber (sliced down the middle, then cut into ½" half moon shapes)); ¼ piece Jalapeño (¼-½ of one jalapeño pepper (or chili pepper of choice, sliced thin; optional) — up to 0.5) — optional; 2 tbsp Rice Vinegar (2 tablespoons rice vinegar); 1 pinch Red Pepper Flakes (1 pinch crushed red pepper flakes); 2 pieces Cauliflower Rice (2 12-ounce bags frozen cauliflower rice (24 ounces; thawed)); ½ tsp Table Salt (½ teaspoon salt); 0 pieces Cilantro (chopped cilantro); 0 pieces Almond (chopped almonds)

Whole30 "Peanut" Chicken Bowls (Paleo, Low Carb) - Main Course (Thai)

45 minThai

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Chicken Thigh1 ½ lb · 1 ½ pounds boneless, skinless chicken thighs (cut into bite-sized chunks)
Almond Butter⅓ cup · ⅓ cup creamy almond butter (see Notes)
Sesame Oil2 tsp · 1 teaspoon sesame oil + 1 teaspoon sesame oil
Coconut Milk⅔ cup · ⅔ cup full-fat coconut milk (stirred well) + 3-4 tablespoons coconut milk — up to 4
Lime Juice1 tbsp · 1 tablespoon fresh lime juice (approximately 2 limes' worth)
Coconut Aminos7 tbsp · 5 tablespoons coconut aminos (¼ cup + 1 tablespoon) + 2 tablespoons coconut aminos
Ginger½ tsp · ½ teaspoon ground ginger
Garlic2 cloves · 2 cloves garlic (minced)
Fish Sauce2 tbsp · 1 tablespoon fish sauce (or ½ teaspoon salt; see Notes) + 1 tablespoon fish sauce (or ½ teaspoon salt; see Notes)
Cayenne Pepper1 pinch · 1 pinch cayenne pepper (or crushed red pepper flakes)
Cucumber1 piece · 1 medium cucumber (sliced down the middle, then cut into ½" half moon shapes)
Jalapeño¼ piece · ¼-½ of one jalapeño pepper (or chili pepper of choice, sliced thin; optional) — up to 0.5 · optional
Rice Vinegar2 tbsp · 2 tablespoons rice vinegar
Red Pepper Flakes1 pinch · 1 pinch crushed red pepper flakes
Cauliflower Rice2 pieces · 2 12-ounce bags frozen cauliflower rice (24 ounces; thawed)
Table Salt½ tsp · ½ teaspoon salt
Cilantro0 pieces · chopped cilantro
Almond0 pieces · chopped almonds

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Steps

1For the "Peanut" Sauce
2Combine all sauce ingredients in medium bowl. Stir until mixture is smooth and thoroughly combined. Transfer ½ cup of prepared sauce to airtight container, seal, and refrigerate until ready to serve.
3Place remaining sauce in large bowl with chicken pieces. Turn chicken repeatedly to coat thoroughly, then set dish aside and prepare other recipe components.
4For the Cucumber Salad
5Add all ingredients to medium bowl. Toss well to coat cucumber moons. Set salad aside until ready to serve.
6For the Coconut "Rice"
7Heat large skillet over medium heat. Add both bags of thawed cauliflower rice to skillet and pour in coconut milk. Season with salt and stir well. Heat coconut rice over medium heat until liquid has evaporated.
8For the Chicken
9Set broiler to high and place rack approximately 7" beneath broiler. Transfer chicken to baking sheet, letting any excess sauce drip off chicken and back into large bowl. Discard excess sauce.
10Place baking sheet under broiler and broil 5 to 7 minutes or until cooked through. Alternately, grill marinated chicken on indoor or outdoor grill. Once chicken is cooked through, remove from broiler and assemble bowls.
11For the Whole30 "Peanut" Chicken Bowls
12Divide coconut "rice" evenly among serving bowls. Top with cucumber salad and cooked chicken. Drizzle chilled "peanut" sauce over top of bowl and garnish with chopped cilantro and chopped almonds, if desired. Serve chicken and "rice" warm.