Recipes

Thai Peanut Buddha Bowl Recipe

Atkins Thai Peanut Buddha Bowl
10.9g
Net Carbs
Prep Time: 15 Minutes
Style:Asian
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
22.1g

Protein

30.8g

Fat

7.3g

Fiber

429.4cal

Calories

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INGREDIENTS

  • 12 oz raw Chicken Breast
  • 0 1/2 cup creamy peanut butter (no sugar added)
  • 2 41/48 tbsp Coconut Milk (canned, tbsp)
  • 1 tbsp Fish Sauce
  • 0 2/3 tbsp Chili Sauce
  • 2 clove Garlic
  • 1 Tbsp Ginger
  • 1 tablespoon Sesame Oil
  • 4 cup Baby Spinach
  • 1 each California Avocados
  • 1 medium Zucchini
  • 2 carrot (7-1/2") Carrots
  • 2 large (1" to 1-1/4" dia) Radishes
  • 8 sprig Cilantro

DIRECTIONS

Buddha bowls are filling, colorful meals bursting from a large bowl packed with nutritious veggies. Drizzle this bowl with a delectable peanut sauce, which adds crave-worthy flavor to otherwise plain proteins and vegetables.

  1. Preheat the oven to 400°F. Coat a small skillet with cooking spray. Add the chicken and cook 3 to 4 minutes, turning once or twice to brown the chicken. Slide into the oven and bake 6 to 8 minutes until the chicken is cooked through and no longer pink in the center when sliced with a knife. Set aside to rest for 5 minutes then shred.
  2. Place the peanut butter, coconut milk, fish sauce, hot chili sauce, garlic (pressed through a press), finely minced ginger, sesame oil and 3 tablespoons of hot water in a large bowl. Whisk well until smooth. Divide the spinach and avocado between four bowls. Top with the chicken, zucchini, carrots, radishes, and the cilantro. Drizzle with dressing and serve immediately.

Find this and other delicious recipes in the new Atkins: Eat Right Not Less Guidebook to Living a Low Carb and Low Sugar Lifestyle!

 

Cooking Tip

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