Sep10
Saucy Thai Chicken Bowls Recipe
When life gets busy, making a healthy dinner from scratch can feel stressful. That’s why these Thai Chicken Bowls are a lifesaver. They’re quick, easy, and you can swap in whatever vegetables you have sitting in your fridge.
Start by quickly sautéing cauliflower rice in coconut oil. It cooks up fluffy and provides fiber to keep you feeling satisfied. Then add chicken, broccoli, bell pepper, and onion (or any veggies you prefer).
But what really makes these bowls special is the sauce. It’s made with Paleovalley’s Turmeric Ginger Bone Broth Protein. Adding bone broth powder means you get extra collagen-rich protein to support healthy skin, strong joints, and better digestion. Plus, turmeric and ginger provide an anti-inflammatory boost, helping you feel your best even on busy days.
Top your bowl with crunchy purple cabbage and fresh cilantro, and dinner’s ready. It’s quick, tasty, and something you’ll actually look forward to eating.
Saucy Thai Chicken Bowls
Prep time: 10 minutes
Total time: 26 minutes
Serves: 2
Ingredients
- 2 Tbsp coconut oil, divided
- ¼ tsp salt
- ¼ tsp black pepper
- ½ pound boneless/skinless chicken breast or thighs, cubed
- 1 small red bell pepper, coarsely chopped
- 1 cup broccoli florets
- 1 small yellow onion, chopped
- 2 cups cauliflower rice (fresh or frozen)
- ½ cup shredded purple cabbage, for serving
- 2 Tbsp chopped cilantro, for serving
For Sauce
- ⅓ cup coconut milk
- ¼ cup cashew butter
- 1 scoop Turmeric Ginger Bone Broth Protein
Equipment
- Saucepan
- Skillet
Directions
- Add coconut milk, cashew butter, and bone broth to a saucepan. Heat over low heat until just steaming, about 2 minutes. Stir until smooth and transfer to a small bowl.
- Heat 1 Tbsp of coconut oil over medium heat in a skillet. Add cauliflower rice to skillet and heat through for 3-4 minutes, stirring frequently. Divide cauliflower between two bowls.
- Wipe skillet clean. Heat remaining coconut oil over medium-high heat. Season chicken with salt and pepper. Add cubed chicken and cook for 3-4 minutes, undisturbed. Add broccoli, pepper, and onion. Stir. Sauté for 4 minutes, until vegetables are tender but still crisp and chicken is fully cooked.
- Divide chicken and vegetables 2 bowls over cauliflower rice. Top with cabbage and cilantro. Drizzle with sauce.
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