Chicken Larb Bowls
Olive-oil spray
1 pound 93 percent lean ground
chicken
1 small shallot, chopped 3 tablespoons soy sauce or
gluten-free tamari 3 tablespoons fresh lime juice 1 tablespoon sambal oelek, plus
more for serving
1⁄ cup chopped fresh cilantro
4
1⁄ cup minced fresh mint leaves
4
2 scallions, thinly sliced
3 cups cooked brown rice, for
serving
1 large English cucumber, sliced
thin, for serving
1 lime, cut into wedges, for serving Instructions: Heat a large skillet over high heat. When hot, spray with the oil. Brown the ground chicken, using a wooden spoon to break it into small pieces, until no longer pink, 5-6 minutes. Add the shallot and cook until softened, 2-3 minutes.
Add the soy sauce, lime juice and sambal oelek and cook for about 1 minute to meld the flavors. Remove from the heat, stir in the cilantro and mint and top with the scallions.
Divide the rice among 4 bowls or airtight containers and top each with the chicken mixture, cucumber and a lime wedge.
Makes 4 servings
From “Skinnytaste Meal Prep” by Gina Homolka