Vietnamese Low-Carb Protein Bowl

Allergens

Fish sauce (contains fish), nuts (almonds)

Ingredients

• 8 oz chicken breast, cooked and sliced
• 2 cups mixed greens (spinach, kale, and arugula)
• 1 cup cucumber, thinly sliced
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup carrots, shredded
• 1/2 cup edamame, shelled and cooked
• 1/4 cup roasted almonds, roughly chopped
• 1/4 cup cilantro leaves, chopped
• 2 tbsp fresh mint leaves, chopped
• 1 tbsp sesame seeds, toasted Dressing:
• 3 tbsp lime juice
• 2 tbsp avocado oil
• 1 tbsp fish sauce (nuoc mam)
• 1 tsp honey or agave syrup
• 1/4 tsp garlic powder
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the cooked chicken slices, mixed greens, cucumber, red bell pepper, carrots, edamame, almonds, cilantro leaves, and mint leaves.
2. In a separate small bowl, whisk together the lime juice, avocado oil, fish sauce, honey or agave syrup, garlic powder, salt, and pepper to taste.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle toasted sesame seeds on top of the bowl before serving.

Chef’s Insight

This dish is not only visually appealing but also packed with nutrients that will keep you feeling energized throughout the day.

Notes

Enjoy this dish as a main course or as a side for a complete, low-carb meal.