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Healthy Thai Chicken Bowl {Paleo & Whole30}

This healthy Thai Chicken bowl with “peanut” sauce is packed full of protein and bright veggies making it the perfect nutritious lunch or dinner option.

**A Note From Becky – Today’s recipe is brought to you by my friend, Tabatha, from A Joy Fueled Journey. Tabatha is a homeschooling mama of two who loves the Lord and blogs about motherhood, faith, and healthy living. Enjoy getting to know her and make sure to try her delicious Thai Chicken Bowl Recipe below!***


When I became pregnant with our little lady, my awareness of just about everything naturally increased, which included my lack of consistent solid exercise and healthy eating. The realization that I was responsible for the health and well-being of the precious little one growing inside of me had a way of waking me up! 

Over the last eight years, I’ve come to truly value and appreciate the delicious wholesome foods our Creator has provided us.  I now view food as fuel meant to nourish our bodies and have developed a love for creating clean recipes for my family (and yours) to enjoy!  

I started A Joy Fueled Journey a couple of years ago in hopes of encouraging other women in their faith and healthy living journey.

This healthy Thai chicken bowl recipe came about because of my love of Asian flavors. The ginger, lime, and cilantro combination might be one of my absolute favorites!

And who doesn’t love a good nut butter? Whether it’s almond, cashew, or peanut butter you’re likely to find me enjoying it in a variety of ways.

This recipe would also be a great option for healthy meal prep if you’re looking for something new to try!

How to Make Thai Chicken Bowls

To begin making your Thai chicken bowls preheat your stove top to medium high heat. Gather up your ingredients and clean and prep your chicken breasts.

Add the ghee to a warm pan.

Then place chicken in the pan and season with salt, pepper, garlic powder, onion powder, and basil. Cook flipping occasionally until cooked through with a nice golden brown outside. (Depending on the thickness of your chicken breasts you may need to lower the temperature a bit and cover with a lid to thoroughly cook the inside.)

While the chicken is cooking chop up your broccoli and carrots into bite-sized pieces, and cabbage into thin matchsticks. You’ll also want to grate the ginger and mince the garlic to have on hand for your sauce preparation.

When the chicken is done set it aside (but cover to keep warm) and add the remaining ghee to the pan. Sautee the broccoli and carrots until fork tender (around 5 minutes). Set aside the veggies.

Place your pre-cooked frozen cauliflower rice in the microwave and heat according to package directions (usually around 4-5 minutes).

Lower heat to medium and add all sauce ingredients to a small saucepan. Whisk until everything is well blended and creamy then remove from the burner. Add the sauce to a food processor or blender and pulse for a few seconds for an even smoother consistency. You may choose to skip this step if need be.

You’re now ready to assemble your Thai chicken bowls! Start with the cauliflower rice as your base then add in the chicken on one side, and all of the veggies on the other. Drizzle with your “peanut sauce” and top with freshly chopped cilantro.

Can I Substitute…

Rice or quinoa for the cauliflower rice?

Yes, absolutely! I’ve tried this recipe with brown rice before and it was delicious. Just remember that if you opt for either of these, it will no longer be considered Paleo or Whole30 compliant.

Different vegetables for the carrots and broccoli?

Yes! I’ve also made this recipe with fresh green beans and imagine that colorful bell peppers would be a tasty option too.

Something to make it vegan?

You can easily replace the chicken with tofu or simply add in more veggies if you don’t eat meat.

Oil in place of the ghee?

Yes, coconut, avocado, or olive oil would work well in this recipe.

A different nut butter?

Cashew or peanut butter (not Paleo/ Whole30) would be great alternatives to the almond butter.

Similar Recipes…

Click here to see more of Tabatha’s healthy recipes and follow her on Pinterest.

Looking For More Healthy Meal Ideas? Try One Of These!

Healthy Thai Chicken Bowl

Healthy Thai Chicken Bowl {Paleo & Whole30}

Yield: 4 servings

This healthy Thai Chicken bowl with “peanut sauce” is packed full of protein and bright veggies making it the perfect nutritious lunch or dinner option.

Ingredients

  • 1 lb chicken breasts
  • 12 oz bag frozen cauliflower rice
  • 1 ½ cups chopped carrots
  • 2 cups chopped broccoli
  • 1 ½ cups shredded purple cabbage
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp dried basil
  • Salt and pepper to taste
  • 1 Tbs ghee, divided (or oil)
  • Fresh cilantro to garnish
  • For The Sauce:
  • ¼ cup almond butter (or nut butter of choice)
  • 1 Tbs coconut aminos
  • 1 ½ Tbs pure maple syrup
  • 1 Tbs lime juice
  • ½ tsp grated ginger
  • 1 clove minced garlic
  • 1/8 -1/4 tsp red pepper flakes (depending on your desired level of heat)
  • 2 Tbs water

Instructions

    1. Preheat your stove top to medium high heat. Then
      gather up your ingredients and clean and prep your chicken breasts.
    2. Add the ghee to a warm pan. Place chicken in the
      pan and season with salt, pepper, garlic powder, onion powder, and basil. Cook flipping occasionally until cooked through with a nice golden brown outside.
    3. Chop your veggies into bite sized pieces, and
      cabbage into thin matchsticks. Grate the ginger and mince the garlic.
    4. When the chicken is done set it aside (but cover
      to keep warm) and add the remaining ghee to the pan. Sautee the broccoli and carrots until fork tender (around 5 minutes). Set aside.
    5. Place your precooked frozen cauliflower rice in the microwave and heat according to package directions (usually around 4-5
      minutes).  
    6. Lower heat to medium and add all sauce
      ingredients to a small saucepan. Whisk until everything is well blended and creamy.
    7. Add the sauce to a food processor or blender and
      pulse for a few seconds for an even smoother consistency. You may choose to skip this step if need be.
    8. Assemble your Thai chicken bowls! Start with the
      cauliflower rice as your base then add in the chicken on one side, and all of the veggies on the other. Drizzle with your “peanut sauce” and top with freshly chopped cilantro.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 421Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 105mgSodium: 324mgCarbohydrates: 28gFiber: 9gSugar: 12gProtein: 43g

This information is just an estimate and may not be 100% accurate. Always double-check the nutritional information using your specific products and ingredients.

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