We had a blast on our trip to Toronto. It’s always fun visiting the big city! I REALLY enjoyed eating healthy takeout, because my options are very limited here.
I was introduced to all the bowl meals! I mean, I knew they were popular but I had no idea they were EVERYWHERE! From Kupfert and Kim to Cultures to Freshii, I was pleased to see so many healthful options.
I was hesitant to try the bowls because they usually contain a grain, either rice or quinoa. I had failed at reintroducing rice in the past, but I was curious about quinoa… so, I went for it! Annnnd SUCCESS. I seem to really tolerate quinoa. I am THRILLED!
Before, I was so intimidated by reintroductions because I feared the flares. But after two years eating strict AIP, I am happy to report I am ready and encouraged to try more.
This recipe is inspired by the bowls I enjoyed in Toronto, and dare I say, even BETTER! Although I did not include quinoa in this recipe, you may want to add it if you tolerate it well.
Each component to this bowl is easy to make and the flavours really complement each other. The “Peanut” Sauce is completely nut-free. So if you’ve been missing Thai Peanut Sauce, this is your substitute! It is also fantastic just over a bowl of shredded red cabbage as a snack. The lime marinated chicken, only involves a few ingredients but adds a TON of flavour!
What is it about eating from a bowl that is just so FUN?
Yield: 2 bowls
Lime Chicken Bowls with "Peanut" Sauce (AIP/Paleo/Whole30)
30 minutes
20 minutes
50 minutes
Ingredients
- 2 chicken breasts, skinless boneless
Marinade
- Juice of 2 limes
- 1/4 cup avocado oil
- 3 cloves of garlic, minced
- 1/2 tsp salt
Bowls
- 1 cup dino kale, chopped
- 1/2 cup red cabbage, chopped
- 1/2 cup carrots, julienned or shredded (I buy mine pre-packaged)
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- 1 avocado, sliced
- 2 lime wedges
"Peanut" Sauce
- 1/2 cup avocado oil
- 1 tbsp coconut aminos
- 1/2 tbsp fish sauce
- 2 tbsp apple cider vinegar
- 1 tbsp finely grated ginger
- 2 tbsp tigernut flour
- 1 tbsp water
Instructions
- Mix marinade ingredients together in a bowl.
- Add marinade and chicken breasts to a large ziplock bag or glass dish.
- Allow to marinate in refrigerator for at least 30 minutes and up to 8 hours.
- Assemble bowls: divide veggies into two bowls. Set aside.
- Heat the Grill.
- Once grill is hot, cook chicken breasts 4-6 minutes per side or until cooked. Set aside.
- Peanut Sauce: Mix oil, aminos, fish sauce, acv, and ginger together in a saucepan over low-med heat.
- Once mixture starts to simmer, gradually mix in tigernut flour. Whisk vigorously until creamy. ** It may start to curdle, if this happens add 1 tbsp water and whisk vigorously until creamy. Remove from heat.
- Slice chicken breasts and add to bowls.
- Pour sauce over bowls.
- Enjoy!
Can anything be substituted for there tigernut flour? I have everything but that to make this tonight.
hmmm good question! I have only used tigernut flour in this recipe. Maybe arrowroot powder but it won’t give that nutty taste. Please report back if you find something that works!
Question about the “peanut” sauce. Have you had any problems with it still being emulsified the next day? I have used arrowroot and tapioca to thicken things and in both cases, my sauce fell apart the next day and I could find a way to reincorporate it. Thanks!
Hi Laura!
I haven’t had any problems with the sauce separating. If it does happen, you could just warm it up a bit and whisk! Hope this helps ????
Oh my goodness you’re a genius. This was so delicious. I can’t have tigernut flour so I used coconut manna for the nutty flavor. This dish is one of my new favorites. Thank you!
Oh so glad you enjoyed! 🙂
Amazing, loved it, I doubled the recipe, and found if you double recipe, you don’t need to double the oil. I also used spring mix instead of the kale.
Nice! So happy you enjoyed the recipe! I really need to make these again soon!
If I had tried to make this sauce on my own without some sort of claim that it actually worked I would say that it is impossible to combine these ingredients together. I whisked and whisked and whisked , but it is just a pile of goop in a bath of oil. The ginger wouldn’t even mix into the other liquids at the start and became nothing but something for the flour to stick to and gloop up. I even tried shaking it super hard in a glass jar, but nothing will make these things emulsify.
Gah that’s frustrating! I find the trick is to add it very very gradually while whisking vigourously. And then remove it from the heat as soon as it’s creamy!
This is so delicious! I had trouble with the sauce like Thom99, but my husband had the idea to use the immersion blender. That worked and the sauce was delicious. We can’t wait to try this again and will also make the “peanut” sauce for other dishes. Thank you for sharing!