Delicious Satay Inspired Chicken Bowl
Gluten-Free, Dairy-FreeNote: Swap the chicken for tofu or chickpeas for a fantastic vegetarian option! If you or any of your dinner guests have nut allergies, just replace the peanut butter with tahini (ground sesame butter) and omit the cashews.Before you start slicing and dicing your lemongrass, pull away and discard any fibrous wood. It’s not exactly fun to eat. Only use the soft inside of the stalk in your dish.
Ingredients
- 2 cups rice cooked and cooled
- 4 (3 oz) boneless, skinless chicken thighs
- 1 tbsp avocado oil
- 2 cups spinach
- 1 large red pepper thinly sliced
- 2 mini cucumbers thinly sliced
- 1 large carrot peeled and shredded
- 2 scallions cut on the bias
- cilantro optional
- cashews optional
- salt and pepper to taste
Dressing:
- 1/4 cup nutritional yeast flakes
- 1 tbsp peanut butter
- 3 tbsp water
- 2 tbsp tamari
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice freshly squeezed
- 1 clove garlic minced
- 1 tsp ginger minced
- 1 tsp lemongrass minced
- 1/2 cup avocado oil
Instructions
- Heat avocado oil in a skillet, over medium high heat.
- Pat chicken thighs dry and season with salt and pepper. Add to skillet and cook for 4-5 minutes on each side, flipping only once to achieve a crispy sear and maintain moisture in the meat.
- Remove the chicken from the pan, allowing to cool before slicing.
- Combine nutritional yeast, peanut butter, water, tamari, apple cider vinegar, lime juice, garlic, ginger, and lemongrass in a blender on medium speed. Add oil in a steady stream to allow to emulsify.
- Layer rice, chicken thighs, and vegetables into bowls.
- Garnish with scallions, cilantro, cashews, and serve with dressing!
Nutrition
Calories: 620kcalCarbohydrates: 36gProtein: 30gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gTrans Fat: 0.02gCholesterol: 107mgSodium: 650mgPotassium: 874mgFiber: 4gSugar: 6gVitamin A: 5144IUVitamin C: 49mgCalcium: 76mgIron: 3mg
Tried this recipe?Let us know how it was!