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?
- 2 chicken breasts, skinless boneless
- 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
- 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.