Thai Chicken Bowls (Paleo and Whole 30 Recipe)
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Super delicious thai chicken bowls - like thai lettuce wraps in a bowl - that are both Paleo and Whole 30!
Ingredients
  • MARINADE
  • 3 dates
  • ⅓ c. coconut aminos (or soy sauce for non-Whole 30)
  • 1 tbsp. fresh ginger, peeled
  • 2 shallots, peeled
  • 1 tbsp. rice vinegar
  • 4 chicken breasts, sliced into strips
  • DRESSING
  • ¼ c. cashew butter (or peanut butter for non-Whole 30)
  • ¼ c. avocado oil
  • ¼ c. water
  • 2 tbsp. rice vinegar
  • 1 tbsp. coconut aminos (or soy sauce for non-Whole 30)
  • 1 lime, juiced
  • 1 tbsp. ginger, minced
  • 1 tbsp. shallot, minced
  • SALAD
  • ½ head red cabbage, thinly sliced
  • 1 romaine heart, cut into bite-sized pieces
  • 3 carrots, shredded
  • 1 English cucumber, sliced
  • ½ c. roasted cashews
  • 1 c. cilantro, chopped
Instructions
  1. Place the dates, ⅓ c. coconut aminos, 1 tbsp. of ginger, 2 shallots, and 1 tbsp. rice vinegar in a blender and blend on high until very smooth. Place the chicken in a shallow dish and pour the marinade over. Toss to coat all of the chicken then cover and let marinate for two hours.
  2. Remove the chicken from the marinade and cook on a grill or in a 400ยบ oven for about 20 minutes, until no longer pink inside.
  3. Meanwhile, put the cashew butter, avocado oil, water, 2 tbsp. rice vinegar, 1 tbsp. coconut aminos, lime juice, 1 tbsp. ginger, and 1 tbsp. shallot in a medium bowl. Season with salt and pepper and whisk until smooth.
  4. Place the cabbage, romaine, carrots, cucumber, cashews, and cilantro in a large bowl. Drizzle with the dressing and serve.
Recipe by The Chronicles of Home at https://www.thechroniclesofhome.com/2017/10/thai-chicken-bowls-whole-30-recipe.html