Delicious marinated and grilled Thai Chicken is combined with brown rice, veggies and THE BEST Thai Peanut Sauce in this healthy, gluten free bowl recipe that's easy to make in under an hour!
In a large bowl, combine the coconut aminos, rice vinegar, sesame oil, lime juice, maple syrup and chili garlic sauce.
Remove one tablespoon of the marinade from the bowl and set aside. We’ll mix it into the rice later.
Add the chicken to the remaining marinade.
Place in the refrigerator and marinate for at least 30 minutes, up to 8 hours.
If you do not have cooked brown rice already prepared, use the brown rice recipe linked above in the ingredient section to prepare the brown rice now.
Heat a large skillet on the stove over medium-high heat.
Add 1 tablespoon olive oil to the skillet, then add the zucchini and broccoli.
Cook the vegetables for 7-8 minutes, stirring occasionally, then set aside.
Heat a grill, or grill pan over medium-high heat.
Remove the chicken from the marinade and discard the marinade.
Place the chicken on the grill and cook for 4-5 minutes per side or until the internal temperature reaches 165°F.
Remove the chicken from the grill, place on a cutting board and dice the chicken.
Mix the tablespoon of marinade that we separated out earlier in with the prepared brown rice, then divide the rice between four bowls.
Divide the diced chicken and sauteed vegetables between each of the bowls.
Add carrots and cilantro to each bowl.
Serve the Thai peanut sauce drizzled over the bowls or on the side.
Notes
To make these bowls low carb, omit the brown rice. This will reduce the total carbs per bowl from 39, down to 16, and the net carbs from 34, down to 13.
You can also use cauliflower rice instead of brown rice. Replacing ½ cup of cooked brown rice in each bowl with ½ cup cooked cauliflower rice will reduce the carbs per bowl from 39 grams, down to 18.5 grams per bowl. The net carbs will also be reduced from 34 grams per bowl, down to 14.5 grams per bowl.