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 take on coconut-coated chicken is a fusion of Latin-American flavors. It brings back memories of a mid-winter trip to Jamaica, where the melding of sweet and incendiary spices flavor many dishes. Tropical fruit sauces help temper the heat—vary the fruits you toss together for salsas. The key is to dice or blend the fruits together, with a squeeze of fresh lime and shower of cilantro leaves.
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.