Thai Peanut Chicken Veggie Bowls

Servings 4


  • 1½ lbs {Foster Farms Simply Raised boneless, skinless chicken breast fillets}

  • 2 tbsps olive oil

  • Salt and ground black pepper

  • ¼ cup reduced-sodium chicken broth

  • 3 tbsps creamy peanut butter

  • 2 tbsps reduced-sodium soy sauce

  • 2 tbsps honey

  • 3 tsps lime juice

  • 1 clove garlic, minced

  • 1½ cups shredded red cabbage

  • 1½ cups shredded green cabbage

  • 1 cup shredded carrots

  • 1 medium red sweet pepper, thinly sliced

  • ¼ cup chopped fresh cilantro

  • ¼ cup chopped roasted and salted peanuts

  • 1 thinly sliced green onion


  • 1. Brush the chicken breast fillets with the olive oil. Lightly sprinkle with salt and pepper. Grill directly over medium heat for 12 to 15 minutes or until the chicken is no longer pink (170°F), turning once.

    2. Meanwhile, in a large bowl, combine the broth, peanut butter, soy sauce, honey, lime juice, and garlic. Whisk until smooth. Add red and green cabbage, carrots, sweet pepper, and cilantro to the bowl, season to taste with salt and pepper, and toss until coated evenly with the dressing.

    3. Allow the chicken to rest 5 minutes before thinly slicing it. Spoon the salad mixture into bowls and top with the sliced chicken. Garnish with the chopped peanuts and sliced green onion.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.