Vietnamese Keto Brunch Bowl

Allergens

Fish, Soy (from coconut aminos)

Ingredients

• 2 cups shirataki noodles, rinsed and drained
• 1 cup cooked, shredded chicken breast
• 1 large avocado, sliced
• 1/2 cup cucumber, thinly sliced
• 1/4 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 1 tbsp toasted sesame seeds Dressing:
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp coconut aminos
• 1 tsp minced garlic
• 1 tsp minced ginger

Instructions

1. In a large bowl, combine the shirataki noodles with the cooked, shredded chicken breast.
2. Prepare the dressing by whisking together lime juice, fish sauce, coconut aminos, garlic, and ginger in a small bowl until well combined.
3. Add the sliced cucumber, avocado, basil leaves, and mint leaves to the noodle chicken mixture.
4. Pour the dressing over the salad and toss gently to combine. Sprinkle with toasted sesame seeds before serving.

Chef’s Insight

This Vietnamese Keto Brunch Bowl offers a vibrant blend of flavors and textures that will energize your day.

Notes

This dish is a great way to start your day with a low-carb, high-fat meal that will keep you feeling full and satisfied.