Thai Chicken Burrito Bowls with Coconut Cauli Rice
Prep Time: 30mins
Cook Time: 15mins
Total Time: 45mins
These tropical Thai Chicken Burrito Bowls are crazy delicious. They're layered with coconut cauliflower rice, grilled Thai chicken, pineapple guacamole, cucumber salad, and drizzled with satay sauce. It's a healthy dinner recipe that is gluten-free + paleo + Whole30 compliant.
The Thai Chicken
1tablespoonThai red curry paste, see notes
1tablespooncoco aminos or soy sauce, use coco aminos for paleo or Whole30
Juice from 1 lime
4boneless chicken thighs
The Coconut Cauliflower Rice
1mediumhead of cauliflower
14ouncecan coconut milk, divided
The Satay Sauce
4tablespoonsall-natural peanut or almond butter, use almond for paleo and Whole30
1tablespooncoco aminos or soy sauce
1tablespoonfish sauce, see notes
Juice from 1 lime
The Cucumber Salad
½English cucumber, sliced
A few thin slices of red onion
1tablespoonmayonnaise, see notes
Salt and pepper, to taste
The Pineapple Guacamole
Juice from ½ lime
A generous pinch of sea salt
Put the curry paste, coco aminos or soy sauce, oil and lime juice into a medium resealable bag and squish the bag so they mix together. Add the chicken, close the bag, and squish it around a little more until the chicken is coated in the marinade. Set in your fridge while you prepare the rest of the meal.
1 tablespoon Thai red curry paste, 1 tablespoon coco aminos or soy sauce, 1 teaspoon oil, Juice from 1 lime, 4 boneless chicken thighs
Process the cauliflower in your food processor so that it resembles rice. You can also grate it if you don't have a food processor. Place it in a large skillet over medium-high heat and pour in 1 cup of the coconut milk. Gently simmer for about 10 minutes, or until the liquid has evaporated.
1 medium head of cauliflower
Pour the rest of the can of coconut milk into a small pot over medium-high heat. Add the peanut or almond butter, coco aminos or soy sauce, fish sauce, and lime juice. Simmer until thickened.
4 tablespoons all-natural peanut or almond butter, 1 tablespoon coco aminos or soy sauce, 1 tablespoon fish sauce, Juice from 1 lime
Toss the cucumber and red onion with the mayonnaise and season with salt and pepper.
½ English cucumber, A few thin slices of red onion, 1 tablespoon mayonnaise, Salt and pepper
Oil your grill and heat it on high. Add the chicken and cook for 6-7 minutes per side. Cut each chicken thigh into 5-6 pieces.
While the chicken is cooking, mash the avocado with the salt and lime juice. Stir in the pineapple.
1 ripe avocado, Juice from ½ lime, A generous pinch of sea salt, 1 cup minced pineapple
Load your bowl full of coconut cauli rice then top with the grilled Thai chicken, cucumber salad, and pineapple guac and drizzle with the satay sauce. Dig in!
If you're following The Whole30 Program, make sure you read your labels and use compliant brands. Pay extra attention to the curry paste, fish sauce, and mayonnaise.