If you're craving a vibrant and fresh bowl of goodness, these Thai chicken bowls answer the call. Layered with coconut cauliflower rice, perfectly grilled Thai chicken, a zesty pineapple guacamole, crunchy cucumber salad, then drizzled with a satay sauce. It's a delicious blend of flavors and textures in every bowl!
Mix the curry paste, soy sauce, oil, and lime juice into a medium-sized bowl. Add the chicken, and mix it around until the chicken is coated in the marinade. Set it in your fridge while you prepare the rest of the meal.
1 tablespoon Thai red curry paste, 1 tablespoon soy sauce, 1 teaspoon cooking 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, soy sauce, fish sauce, and lime juice. Simmer until thickened.
4 tablespoons all-natural peanut, 1 tablespoon 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 cauliflower rice then top with the grilled Thai chicken, cucumber salad, and pineapple guac and drizzle with the satay sauce. Dig in!