These delicious Creamy Thai Coconut Lime Chicken Bowls featuring Just Bare Boneless Skinless Chicken Breast Tenderloins are the perfect addition to your next summer BBQ. They’re made with grilled coconut and lime-marinated chicken with mango, cabbage, carrot, peanuts and a peanut sauce served over farro for a nutritious twist.
Recipe development and photography by Nicole Hill Gerulat on behalf of Brit+Co
This is an adaptation of Brian & Ly’s Epic Quinoa Salad, developed for the Roots for the Home Team™ project in Minneapolis-St. Paul. The creators of the original salad are interns at a local kids’ gardening program.
Pad Thai is really just a stir-fried noodle dish, with a sauce that’s a balance of salty, sour, and sweet. It’s a popular street food snack in Thailand, tossed with small dried shrimp and tofu, but strips of chicken add more weight for a main dish. Look for tamarind concentrate, fish sauce, and palm sugar in Asian grocery stores.
This 5-ingredient recipe was created by Alison B. and was selected as a runner up in the Just Bare® Just 5 Cooking Challenge in 2011.
Look for the type of rice noodles used for pad Thai, along with the ponzu sauce—a mixture of soy and citrus—in the Asian ingredients aisle.