Keto Thai Coconut Chicken Bowl

Allergens

Nuts

Ingredients

• 6 oz grilled chicken breast
• 1 cup shredded purple cabbage
• 1 cup spiralized zucchini
• 1/2 cup chopped cilantro
• 1/2 cup diced red bell pepper
• 1/4 cup sliced almonds
• 1/4 cup coconut milk
• 2 tbsp lime juice
• 1 tsp fish sauce
• 1 tsp coconut oil
• Salt and pepper to taste

Instructions

1. Heat the coconut oil in a pan over medium heat. Add the diced red bell pepper and sauté for 2 minutes. Add the shredded purple cabbage, spiralized zucchini, and sliced almonds to the pan. Sauté for another 3 4 minutes or until the vegetables are tender but still crisp. In a separate bowl, whisk together the coconut milk, lime juice, fish sauce, salt, and pepper. Pour this mixture over the cooked vegetables in the pan. Gently stir to combine all ingredients. Remove from heat. Top the vegetables with the grilled chicken breast. Garnish with chopped cilantro.

Chef’s Insight

Choose fresh, organic ingredients for maximum nutritional benefits and vibrant flavors.

Notes

This Keto Thai coconut chicken bowl is not only delicious but also nutritionally balanced, providing protein and healthy fats to keep you full and satisfied.