Thai Peanut Buddha Bowl
- Yield: 4 servings
- Prep: 15 minutes
- Cook: 30 times
This colorful dish is bursting with flavor and nutritious veggies.
Ingredients
- 12ounces raw chicken breast
- 1/2cup creamy peanut butter (no salt added)
- 3tablespoons coconut milk (canned)
- 1tablespoon fish sauce
- 2/3tablespoon chili sauce
- 2cloves garlic
- 1tablespoon ginger
- 1tablespoon sesame oil
- 4cups baby spinach
- 1whole California avocado
- 1medium zucchini
- 2whole carrots
- 2large radishes
- 8sprigs cilantro
Instructions
Buddha bowls are filling, colorful meals bursting from a large bowl packed with nutritious veggies. Drizzle this bowl with a delectable peanut sauce, which adds crave-worthy flavor to otherwise plain proteins and vegetables.
- Preheat the oven to 400°F. Coat a small skillet with cooking spray. Add the chicken and cook 3 to 4 minutes, turning once or twice to brown the chicken. Slide into the oven and bake 6 to 8 minutes until the chicken is cooked through and no longer pink in the center when sliced with a knife. Set aside to rest for 5 minutes then shred.
- Place the peanut butter, coconut milk, fish sauce, hot chili sauce, and 3 tablespoons of hot water in a large bowl. Whisk well until smooth. Divide the spinach and avocado between four bowls. Top with the chicken, zucchini, carrots, radishes, and the cilantro. Drizzle with dressing and serve immediately.
Find this and other delicious recipes in the new Atkins: Eat Right Not Less Guidebook to Living a Low Carb and Low Sugar Lifestyle!
Nutritional Info *per serving
- Calories 429.4 kcal
- Fat 30.8g
- Carbohydrate 10.8g
- Fiber 7.3g
- Protein 22.1g