Description

Discover the deliciousness of Whole30 ‘Peanut’ Chicken Bowls, a wholesome twist on traditional Thai satay that is peanut-free yet packed with flavor. Tender chicken thighs are marinated in a creamy almond sauce and served over fragrant coconut cauliflower rice, accompanied by a refreshing cucumber salad. This meal is perfect for busy weeknights or meal prep, making it a family favorite that satisfies cravings while adhering to healthy eating guidelines.

Ingredients

Scale

1 ½ pounds boneless, skinless chicken thighs
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, minced
1 medium cucumber, sliced
¼–½ of one jalapeño pepper, sliced thin (optional)
2 tablespoons rice vinegar
2 tablespoons coconut aminos
2 12-ounce bags frozen cauliflower rice
3–4 tablespoons coconut milk
½ teaspoon salt
Chopped cilantro
Chopped almonds

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Instructions

In a bowl, mix almond butter, sesame oil, coconut milk, lime juice, coconut aminos, ginger, garlic, and fish sauce (or salt) to create the marinade.
Marinate chicken in the mixture for at least 15 minutes.
Combine sliced cucumber and jalapeño with rice vinegar, sesame oil, coconut aminos, fish sauce (or salt), and red pepper flakes for the salad.
Cook marinated chicken in a skillet over medium heat for 5–7 minutes on each side until fully cooked.
Heat thawed cauliflower rice with coconut milk and salt in another pan until warmed through.
Serve cauliflower rice topped with chicken and cucumber salad; garnish with cilantro and chopped almonds.

Nutrition

Serving Size: 1 bowl (approx. 350g)
Calories: 529
Sugar: 6g
Sodium: 640mg
Fat: 33g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 9g
Protein: 36g
Cholesterol: 152mg