Spicy Balinese chicken with cucumber-cabbage salad
Gluten-Free, Soy-Free, Lean & Clean, Dairy-Free, Paleo
25 – 35 Minutes
Spicy sambal oelek and Indonesian spices bring balanced heat and flavor to these chicken thighs, with a crunchy cashew salad for a crowd-pleasing paleo meal.
In your bag
- 3 or 4 boneless skinless chicken thighs (about 10 ounces total)
- Balinese spice blend (ground ginger - granulated garlic - turmeric)
- 2 tablespoons sambal oelek
- 1 cucumber
- 1 red bell pepper
- 3 scallions
- Cashew dressing base (cashew butter - fresh garlic - fresh ginger - sesame oil - coconut aminos - lime juice - sambal oelek)
- ¼ pound shredded green cabbage
- ¼ pound shredded carrots
- 3 or 4 sprigs fresh mint
- 3 tablespoons roasted cashews
- 1 lime
Sprinkling the chicken with a few drops of water before pounding protects the integrity of the meat as it flattens. Without it, the plastic wrap can stick to the chicken, interfering with your ability to stretch and flatten the meat. Waxed paper or parchment paper also work well in place of plastic wrap.
Make It Leaner
A little dressing can go a long way. By using only half of the cashew dressing you will save 90 calories and 7 grams of fat per serving. Rather than adding oil, thin the dressing with a little warm water and save up to 120 additional calories and 14 grams of fat.
Calories: 590, Protein: 39g (78% DV), Fiber: 9g (36% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 7g, Saturated Fat: 5g (25% DV), Cholesterol: 115mg (38% DV), Sodium: 690mg (29% DV), Carbohydrates: 37g (12% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts
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.