Thai Peanut Buddha Bowl
Recipe courtesy of “Atkins: Eat Right, Not Less”
Ingredients
- Olive oil spray
- 2 skinless boneless chicken breasts (12 ounces total)
- 4 cups baby spinach
- 1 ripe Hass avocado thinly sliced
- 1 medium zucchini cut into noodle shapes
- 2 carrots cut into noodle shapes
- 2 radishes thinly sliced
- 8 sprigs cilantro
- Dressing:
- 1/2 cup peanut butter
- 3 tablespoons coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons hot chili sauce
- 2 garlic cloves minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon sesame oil
- 3 tablespoons hot water
Instructions
- Heat oven to 400° F.
- Coat small skillet with olive oil spray. Add chicken to skillet and cook 3-4 minutes, turning once or twice to brown chicken. Slide into oven and bake 6- 8 minutes, until chicken is cooked through and no longer pink in center when sliced with a knife. Set aside to rest 5 minutes then shred.
- To make dressing: In large bowl, mix peanut butter, coconut milk, fish sauce, chili sauce, garlic, ginger, sesame oil and hot water. Whisk well until smooth.
- Divide spinach and avocado among four bowls. Top with chicken, zucchini, carrots, radishes and cilantro. Drizzle with dressing and serve immediately.
- Tip: If you don’t have a spiralizer, you can achieve the same effect by using a vegetable peeler to shave thin ribbons. You can also use a mandoline vegetable slicer then use a knife to cut the strips into thinner noodle-like strips.
Notes
Nutritional information per serving: 10.8 g net carbs; 427 calories; 18.1 g total carbs; 7.3 g fiber; 21.8 z protein; 30.7 g fat.