Spicy Balinese chicken with cucumber-cabbage salad
Paleo, Soy-Free, Spicy, Diabetes-Friendly, Carb-Conscious, Dairy-Free, Gluten-Free, Lean & Clean, Mediterranean
Spicy sambal oelek and Indonesian seasonings bring balanced heat and flavor to chicken, served with a cool cucumber-cabbage salad for a crowd-pleasing paleo meal.
In your bag
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- Sun Basket turmeric spice blend (granulated garlic - turmeric - ground ginger)
- 2 tablespoons sambal oelek (optional)
- 1 organic cucumber
- 1 organic red or other bell pepper
- 4 or 5 sprigs organic fresh mint
- 3 tablespoons dry-roasted cashews
- Sun Basket cashew dressing base (cashew butter - coconut aminos - lime juice - toasted sesame oil - garlic - sambal oelek - ginger)
- ¼ pound organic shredded green or other cabbage
Sambal oelek is one of our favorite tools to bring heat and flavor to a dish. Sambal is an Indonesian term for a sauce made with chiles, and oelek refers to the mortar and pestle traditionally used to make it. We recommend stirring in one-third for mild heat, two-thirds for medium, and all of it if you like things super spicy.
Calories: 470, Protein: 31g (62% DV), Fiber: 6g (24% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 6g, Saturated Fat: 5g (25% DV), Cholesterol: 130mg (43% DV), Sodium: 170mg (7% DV), Carbohydrates: 22g (7% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (cashew)
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.