Yield: 0
Chicken Larb Bowls
This gut friendly twist on chicken larb bowls is a new favorite of mine! It's made using lightly sautéed veggies over the classic raw veggies this dish typically uses to keep your belly happy and keep away bloating.
Ingredients
- 1 lb ground chicken
- 1 tbsp avocado oil
- 3 cup kale, finely chopped
- 2 cloves garlic, minced
- ½ red onion, chopped
- 3 persian cucumbers, chopped
- 2 large carrots , chopped
- 3 tbsp apple cider vinegar
- ½ tbsp minced ginger
- ⅓ cup coconut aminos
- 1 lime, juice
- 6 green onions, chopped
- salt and pepper, to taste
- fresh mint, basil and cilantro
- rice, to serve
Instructions
- Add oil to a large skillet over a medium heat. Add garlic and onion to skillet, cook for about 1-2 minutes. Next, add in ground chicken. Cook until browned, breaking apart, about 5-7 minutes.
- Add carrots, kale, and cucumber to skillet, cook for 3-5 minutes. Then add in apple cider vinegar, ginger, coconut aminos, lime, and salt.
- Reduce heat to medium low, simmer for another 5 minutes to allow the sauce to reduce and flavors to meld.
- Serve with rice and fresh herbs. Top with any toppings you desire. I added more cucumbers, onions, and carrot. Enjoy!
Notes
- Store in an airtight container in the fridge for up to 4-5 days.
- Serve with jasmine rice, raw veggies, and fresh herbs like mint, basil, cilantro, and scallions.
- Don't be bashful with the fresh herbs! These bring so much brightness and vibrancy to the chicken larb bowls.
Did you make this recipe?Tag @happy_balancedlife with hashtag #happybalancedlife on Instagram. We love to see what you make!