Thai Chicken Bowl

Thai Chicken Bowl

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Lunch
Cuisine: thai
Servings: 4
Calories: 820kcal

Ingredients

The Sauce

  • 3 tbsp Sweet Thai Chili Sauce (I used Franks)
  • 2 tbsp rice vinegar
  • 2 tbsp Canned Coconut Milk
  • 1 tbsp brown sugar
  • 1 tbsp creamy peanut butter
  • 1 tbsp chopped garlic
  • 1 tbsp lime juice
  • 1 tsp minced ginger

The Rest

  • 200 g coleslaw
  • 3 large chicken breast
  • 540 ml lentils canned, drained
  • 1/4 cup cilantro fresh, chopped
  • 1/3 cup green onion chopped
  • sriracha to taste
  • 1 cup edamame shelled
  • 2 cup chicken broth

Instructions

  • Combine all sauce ingredients in a mixing bowl and set aside
  • Season and cook chicken breasts to taste, then finely chop / shred.
  • Bring the chicken broth to a boil, add the lentils and cook, uncovered for 5 minutes, then drain.
  • In a large bow mix together all ingredients.

Nutrition

Sodium: 745mg | Calcium: 150mg | Vitamin C: 40mg | Vitamin A: 313IU | Sugar: 9g | Fiber: 45g | Potassium: 2386mg | Cholesterol: 109mg | Calories: 820kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 4g | Fat: 12g | Protein: 78g | Carbohydrates: 100g | Iron: 13mg