What Makes This Recipe So Good
First things first – peanuts are NOT allowed on Whole30. The good news, though, is that there are ZERO peanuts in this recipe! Even still, this Whole30 “peanut” chicken bowl is DELICIOUS and creamy and savory and just so amazingly good. I promise you won’t even miss the peanuts. (Though, if you’re not on a Whole30, try this peanut butter chicken recipe!) This is based on my paleo chicken satay, which isn’t really satay and it’s definitely not authentic. It’s not authentic here, either. It is Whole30, paleo, gluten free, and low carb, though! I started making it the first time we went paleo years ago, and, well… here we are! It’s great for meal prep. Everything refrigerates and reheats well, so you can divide it all into pre-portioned servings and just pop it in the microwave when it’s time to eat!
Key Ingredients
Almond Butter – The key to achieving that delicious nuttiness without using peanuts? Almond butter. It’s rich and creamy and aromatic and nutty and totally Whole30/paleo. Just make sure that your almond butter doesn’t contain any unnecessary ingredients and especially no added sweeteners. The ingredients list should only say “almonds”, and maaaaaybe “salt”, if that’s what you can find.Chicken Thighs – Chicken breasts will also work here, but I really recommend using thighs. They’re juicier and slightly fattier, but that also means they have more flavor than chicken breasts, which can be kind of bland and dry out easily.Sesame Oil – I use this oil specifically because it really helps drive home that toasty, nutty flavor, while keeping this totally compliant and peanut-free.
Chef’s Tips
If you’ve got the time, I highly recommend marinating the chicken for at least an hour. Even better, marinate it overnight! That way those delicious flavors really soak in. Making Whole30 peanut chicken bowls during the warmer months? Grill the chicken instead of broiling it! Just thread the marinated chicken onto metal or wooden skewers and grill them for about 10 minutes or until cooked through. The grill really brings an extra level of flavor to the dish. The recipe instructs you to reserve ½ cup of the “peanut” sauce and use the rest for the marinade. If you really like sauce (guilty!) then feel free to double the “peanut” sauce ingredients so you’ve got more than ½ cup to use as a dipping sauce or to drizzle over the coconut “rice”.
More Whole30 Recipes You’ll Love
Whole30 Chicken Tenders (Paleo, Low Carb, Gluten Free) Creamy Whole30 Bacon Mushroom Chicken Thighs with Thyme (Paleo) Whole30 Lasagna Soup Egg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto) Roasted Cauliflower Steaks
