recipe

Thai Peanut Chicken Veggie Bowls

Name: Thai Peanut Chicken Veggie Bowls
Ingredients: Chicken Breast, Olive Oil, Pepper, Chicken Broth, Peanut Buter, Soy Sauce, Honey, Lime, Garlic, Cabbage, Carrots, Red Pepper, Cilantro, Peanuts, Green Onion

This Thai Peanut Chicken Veggie Bowl recipe is quick and simple. Packed with flavor this dish gives you a nutty crunch to satisfy.

Prep Time 5 mins

Cook Time 15 mins

servings 4

Ingredients

1½ lbs Foster Farms Free Range 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

Directions

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.