Thai Peanut Buddha Bowl

  • Yield: 4 servings
  • Prep: 15 minutes
  • Cook: 30 minutes

This colorful dish is bursting with flavor and nutritious veggies.


12ounces raw chicken breast
1/2cup creamy peanut butter (no salt added)
3tablespoons coconut milk (canned)
1tablespoon fish sauce
2/3 tablespoon chili sauce
2cloves garlic
1tablespoon ginger
1tablespoon sesame oil
4cups baby spinach
1whole California avocado
1medium zucchini
2whole carrots
2large radishes
8sprigs cilantro


Buddha bowls are filling, colorful meals bursting from a large bowl packed with nutritious veggies.  Drizzle this bowl with a delectable peanut sauce, which adds crave-worthy flavor to otherwise plain proteins and vegetables.

  1. Preheat the oven to 400°F. Coat a small skillet with cooking spray.  Add the chicken and cook 3 to 4 minutes, turning once or twice to brown the chicken. Slide into the oven and bake 6 to 8 minutes until the chicken is cooked through and no longer pink in the center when sliced with a knife. Set aside to rest for 5 minutes then shred.
  2. Place the peanut butter, coconut milk, fish sauce, hot chili sauce, and 3 tablespoons of hot water in a large bowl. Whisk well until smooth.  Divide the spinach and avocado between four bowls.  Top with the chicken, zucchini, carrots, radishes, and the cilantro.  Drizzle with dressing and serve immediately.

Find this and other delicious recipes in the new Atkins: Eat Right Not Less Guidebook to Living a Low Carb and Low Sugar Lifestyle!

Nutritional Info *per serving

  • Calories 429.4kcal
  • Fat 30.8g
  • Carbohydrate 10.8g
  • Fiber 7.3g
  • Protein 22.1g