Keto Vietnamese Lunch Bowl

Allergens

None

Ingredients

• 1. 4 oz grilled chicken breast, sliced 2. 1/2 cup shirataki noodles, cooked 3. 1 cup chopped kale 4. 1/2 avocado, sliced 5. 1 tbsp coconut aminos 6. 1 tsp sesame oil 7. 1 tsp fish sauce 8. 1/2 lime, juiced 9. Fresh cilantro leaves for garnish

Instructions

1. In a large bowl, combine the sliced grilled chicken breast, shirataki noodles, chopped kale, and avocado slices.
2. In a small bowl, whisk together the coconut aminos, sesame oil, fish sauce, and lime juice to create a dressing.
3. Pour the dressing over the ingredients in the large bowl and gently toss to combine.
4. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

This dish is designed to balance flavors and textures, ensuring each bite brings a burst of energy and satisfaction.

Notes

This recipe is perfect for those following a low-carb, high-fat ketogenic diet.