High Protein Thai Crunch Chicken Bowls
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Ingredients
Thai Inspired Cilantro-Lime Dressing & Marinade
- ½ Small Red Bell Pepper, cored and cut into 1/2-inch pieces
- 2 Bunches Cilantro Leaves, coarsely chopped
- 2 tbsp Maple Syrup or Honey
- 2 tbsp Rice Vinegar
- Juice of Two Limes
- 2 tbsp Dijon Mustard
- 2 tsp Toasted Sesame Oil
- 2 tbsp Fish Sauce
- 1/2 tsp Fresh Ginger, minced
- 1/2 tsp Ground Black Pepper
- 1/4 cup Extra Virgin Olive Oil
- Kosher Salt to taste
High Protein Peanut Ginger Dressing
- 3/4 cup Peanut Butter Powder
- 2 tbsp Rice Vinegar
- 2 tbsp Maple Syrup or Honey
- 1 tbsp Liguid Aminos
- 1 tsp Ginger, grated or minced
- 1 Garlic Clove, grated or minced
- 1/2 tsp Fish Sauce
- 2 tbsp Lime Juice
- 1 tsp Chili Paste
- Sea Salt to Taste
- 2-4 tbsp Water
Thai Crunch Slaw
- 1 Small head savoy or napa cabbage, cored and shredded
- 1 Small head red cabbage, cored and shredded
- 2 Large carrots, peeled and shredded
- 1 Red bell pepper, cored and thinly sliced
- 2 Bunches scallions, thinly sliced
- 1 Large bunch cilantro, thinly sliced
- 2 Sprigs mint, thinly sliced
- 1 Small bunch thai basil, thinly sliced
- 1 cup Frozen cooked & shelled edamame (mukimame), thawed
- 1 cup Roasted Peanuts
- 1 cup Prepared Cilantro Lime Dressing
Cilantro Lime Chicken
- 6 Boneless, Skinless Chicken Breast
- 1 cup Prepared Cilantro Lime Dressing
- Sea Salt to Taste
For Serving
- 3 cups Cooked Rice or Preferred grain
- Crushed Peanuts
- Cilantro, chopped
- Bean Sprouts
Instructions
Cilantro Lime Dressing & Marinade
- 1. Add all the dressing ingredients to a jar or food processor.
- 2. Blend with an immersion blender (or process) until smooth, about 30-60 seconds. Adjust salt level to your liking.
- 3. Divide the dressing in half—half for the Thai Crunch Slaw and half to marinate the chicken.
Cilantro-Lime Chicken
- 1. Place chicken breasts between two sheets of parchment paper and gently pound to ½-inch thickness using a rolling pin – this ensures even cooking.
- 2. Combine the chicken and half of the Cilantro-Lime Dressing in a bowl. Cover and marinate for at least 30 minutes, or up to 24 hours for maximum flavor.
- 3. Preheat the oven to 450°F.
- 4. Transfer the marinated chicken to a baking dish in a single layer. Sprinkle with sea salt.
- 5. Bake for 15-18 minutes, or until fully cooked (internal temperature of 165°F). For a golden, crispy finish, broil on high for the last 3-5 minutes of the cooking time, keeping a close eye to prevent burning.
High-Protein Peanut Ginger Dressing
- 1. Mix the ingredients: In a medium mixing bowl, whisk together the peanut butter powder, 2 tablespoons water, rice vinegar, maple syrup or honey, aminos or tamari, fish sauce, lime juice, and chili paste until smooth and creamy.
- 2. Adjust the consistency: If the dressing is too thick, add water 1 tablespoon at a time until it reaches your desired consistency (it should be smooth and pourable).
- 3. Taste and season: Taste the dressing and add sea salt as needed. Keep in mind that the saltiness will depend on whether you used aminos, tamari, or coconut aminos.
Thai Crunch Slaw
- 1. In a large mixing bowl, combine the shredded cabbages, carrots, scallions, cilantro, mint, Thai basil, edamame, and peanuts.
- 2. Pour the reserved Cilantro-Lime Dressing over the vegetables. Toss until everything is evenly coated.
Assemble
- 1. In individual bowls or on a large serving platter, layer ½ cup cooked rice or your grain of choice as the base.
- 2. Add a generous scoop of the Thai Crunch Slaw on top.
- 3. Slice the baked Cilantro-Lime Chicken and arrange it over the slaw and rice.
- 4. Garnish with crushed peanuts, chopped cilantro, and a handful of fresh bean sprouts.
- 5. Drizzle with Ginger Peanut Dressing for an extra burst of flavor, and enjoy!
Notes
Ingredient Notes:
Packed with fresh veggies, bold flavors, and a zesty kick, this recipe is easier than it looks! Prep the dressings ahead of time for a quick assembly when you’re ready to serve. Plus the Peanut Ginger Dressing helps add an extra 8 grams of protein per serving for a total of about 50 grams of protein per serving!- Cilantro-Lime Dressing & Marinade: Bright, tangy, and fresh, this ties the whole dish together and doubles as a marinade for the chicken.
- High Protein Peanut Ginger Dressing: Creamy, nutty, and slightly spicy, perfect for drizzling over this dish. This tasty dressing adds an extra 8g of protein per serving to this meal.
- Chicken: Juicy and flavorful thanks to the Cilantro-Lime Dressing marinade (or grab a rotisserie chicken for an easy shortcut).
- Rice or Grain of Choice: The perfect base to soak up all the delicious flavors of these Thai Crunch Bowls while adding some healthy carbohydrates to your meal
Shortcuts for Busy Days
- Store-bought Peanut Sauce: Skip making the Ginger Peanut Dressing and use a store-bought peanut sauce! We like San-J brand, which uses tamari for a gluten-free option.
- Bagged Coleslaw: Use bagged coleslaw mix instead of shredding the cabbage and carrots yourself.
- Rotisserie Chicken: Swap the chicken breasts for rotisserie chicken! If you’re using rotisserie chicken, cut the Cilantro-Lime Dressing ingredients in half since you won’t need it for a marinade.
- Frozen Rice: Instead of cooking rice to pair with this recipe, use frozen rice – it’s one of our favorite time-saving hacks!
Customization Ideas:
- Protein Options: Swap chicken for shrimp, crispy tofu, or chickpeas for a vegetarian option.
- Make Ahead: Make both dressings up to 3 days in advance and store them in the fridge. Chop and shred veggies a day ahead (or use bagged coleslaw mix).
- Substitutes: Use your favorite grains like quinoa, farro, or cauliflower rice for a low-carb option.
Storage Instructions:
- Refrigerator: Store leftovers in separate airtight containers for up to 3 days. Pro Tip: If you’re preparing this recipe for meal prep, store the dressings in separate containers and keep the slaw undressed until serving to maintain crunch. The peanut ginger dressing may thicken when stored and can be thinned with water upon serving, if needed.