Go Back
+ servings
Overhead view of a Whole30 peanut chicken bowl with veggies

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

These Whole30 "peanut" chicken bowls are inspired by Thai satay flavors but are totally peanut free! Tender chicken marinated in a creamy, peanutty sauce, served over coconut cauliflower rice, with an easy, crisp cucumber salad. Packed with flavor and totally paleo, this is one of my favorite meals, and our kids love it, too.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Yield:4 servings

Equipment

  • 2 medium bowls
  • Airtight container
  • Large bowl
  • Tongs
  • Large skillet
  • Broiler or grill
  • baking sheet

Ingredients

  • 1 ½ pounds boneless, skinless chicken thighs cut into bite-sized chunks

For the "Peanut" Sauce

  • cup creamy almond butter see Notes
  • 1 teaspoon sesame oil
  • 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

For the Cucumber Salad

  • 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
  • 1 teaspoon sesame oil
  • 2 tablespoons coconut aminos
  • 1 tablespoon fish sauce or ½ teaspoon salt; see Notes
  • 1 pinch crushed red pepper flakes

For the Coconut "Rice"

  • 2 12-ounce bags frozen cauliflower rice 24 ounces; thawed
  • 3-4 tablespoons coconut milk
  • ½ teaspoon salt

For Garnish (Optional)

  • chopped cilantro
  • chopped almonds

Instructions

For the "Peanut" Sauce

  • Combine 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.
  • Place remaining sauce in large bowl with chicken pieces. Turn chicken repeatedly to coat thoroughly, then set dish aside and prepare other recipe components.

For the Cucumber Salad

  • Add all ingredients to medium bowl. Toss well to coat cucumber moons. Set salad aside until ready to serve.

For the Coconut "Rice"

  • Heat 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.

For the Chicken

  • Set 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.
  • Place 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.

For the Whole30 "Peanut" Chicken Bowls

  • Divide 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.

Notes

  • Almond Butter: Make sure your almond butter is compliant. It should only contain almonds, or almonds + salt. Any other ingredients are unnecessary.
  • Fish Sauce: If using fish sauce, be sure it's compliant. Red Boat Fish Sauce is the only one I've found so far that meets the rules.
  • If you can, I highly recommend marinating the chicken for at least one hour, or even overnight.

Nutrition

Serving Size: 1serving | Calories: 526kcal | Protein: 43g | Fat: 31g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1792mg | Potassium: 798mg | Total Carbs: 21g | Fiber: 7g | Sugar: 6g | Net Carbs: 14g | Vitamin A: 136IU | Vitamin C: 92mg | Calcium: 152mg | Iron: 5mg
Recipe By:Cheryl Malik