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Thai Chicken Bowls Recipe
If you're craving a vibrant and fresh bowl of goodness, these Thai chicken bowls answer the call. Layered with coconut cauliflower rice, perfectly grilled Thai chicken, a zesty pineapple guacamole, crunchy cucumber salad, then drizzled with a satay sauce. It's a delicious blend of flavors and textures in every bowl!
Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Calories: 495 kcal
Course:
Dinner
Cuisine:
Thai
Ingredients
The Thai Chicken
- 1 1 tablespoon Thai red curry paste see notes
- 1 1 tablespoon soy sauce
- 1 1 teaspoon cooking oil
- juice from 1 lime
- 4 4 boneless chicken thighs
The Coconut Cauliflower Rice
- 1 1 medium head of cauliflower
- 14 14 ounce Can coconut milk divided
The Satay Sauce
- 4 4 tablespoons all-natural peanut
- 1 1 tablespoon soy sauce
- 1 1 tablespoon fish sauce
- juice from 1 lime
The Cucumber Salad
- ½ ½ English cucumber sliced
- A few thin slices of red onion
- 1 1 tablespoon mayonnaise see notes
- salt and pepper to taste
The Pineapple Guacamole
- 1 1 ripe avocado
- Juice from ½ lime
- A generous pinch of sea salt
- 1 1 cup minced pineapple
Instructions
- Mix the curry paste, soy sauce, oil, and lime juice into a medium-sized bowl. Add the chicken, and mix it around until the chicken is coated in the marinade. Set it in your fridge while you prepare the rest of the meal.
- Process the cauliflower in your food processor so that it resembles rice. You can also grate it if you don't have a food processor. Place it in a large skillet over medium-high heat and pour in 1 cup of the coconut milk. Gently simmer for about 10 minutes, or until the liquid has evaporated.
- Pour the rest of the can of coconut milk into a small pot over medium-high heat. Add the peanut, soy sauce, fish sauce, and lime juice. Simmer until thickened.
- Toss the cucumber and red onion with the mayonnaise and season with salt and pepper.
- Oil your grill and heat it on high. Add the chicken and cook for 6-7 minutes per side. Cut each chicken thigh into 5-6 pieces.
- While the chicken is cooking, mash the avocado with the salt and lime juice. Stir in the pineapple.
- Load your bowl full of coconut cauliflower rice then top with the grilled Thai chicken, cucumber salad, and pineapple guac and drizzle with the satay sauce. Dig in!
Cup of Yum
Notes
- You can also make this with our favorite coconut rice recipe!
Nutrition Information
Serving
1 serving = ¼ of the recipe
Calories
495kcal
(25%)
Carbohydrates
29g
(10%)
Protein
30g
(60%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
801mg
(33%)
Potassium
1213mg
(35%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
767IU
(15%)
Vitamin C
101mg
(112%)
Calcium
126mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 495
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 495kcal | 25% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 801mg | 33% |
| Potassium | 1213mg | 26% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 101mg | 112% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.