21DSD Recipe: Thai Shredded Chicken from Do You Even Paleo?

Hey folks! We're excited to share this recipe from Chelsea Simdorn of Do You Even Paleo? This recipe fits perfectly in your 21DSD meal plan. Enjoy! – Diane and Team

I gravitate towards recipes that are bursting with flavor, and this Thai Shredded Chicken is no exception. With instructions for a dutch oven (stovetop) and slow cooker, you can make whichever version meets your needs. I prefer the dutch oven method, but sometimes we all just want to “set and forget” our meals. Leftovers reheat well, so you can cook this up on a meal prep day or for a family dinner—your choice!

Thai Shredded Chicken with Cilantro Cauliflower Rice

grain-free • gluten-free • dairy-free • sugar-free

PREP TIME: 10 minutes
COOK TIME: 55 minutes using a dutch oven or 4-5 hours using a slow cooker
SERVINGS: 4

ingredients:

• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• 1 to 1.25 pounds boneless skinless chicken breasts
• 1/4 cup sunflower seed butter
• 2 tablespoons tahini
• 2 tablespoons coconut aminos
• 3/4 teaspoon fish sauce
• 2 cloves garlic, minced
• 1 tablespoon 21DSD-compliant chili paste
• 1 tablespoon apple cider vinegar
• 1 cup unsweetened, full fat coconut milk
• 1 red bell pepper, thinly sliced
• 2 cups cauliflower rice
• 2 teaspoons coconut oil
• 1 teaspoon chopped fresh cilantro
• For garnish: fresh cilantro, chopped almonds, and/or lime wedges

Dutch Oven Instructions:

Heat olive oil in a dutch oven over medium-high heat. Season chicken breasts with sea salt and add to the dutch oven, browning for 6 minutes on each side.

Meanwhile, whisk sunflower seed butter, tahini, coconut aminos, garlic, chili paste and coconut milk in a large bowl until well combined. Pour over browned chicken and let come to a boil. Reduce heat to low and cover. Simmer for 30 minutes.

Using tongs or large forks, turn the chicken over and add the red bell pepper slices. Cover and continue cooking for 10 minutes. Remove from heat. Using two forks, shred the chicken breasts. Stir to incorporate with the sauce.

About 10 minutes before the chicken is done, prepare the cauliflower rice. Heat coconut oil in a skillet over medium-high heat. Add cauliflower rice and sauté for 1-2 minutes. Remove to a bowl and stir in chopped cilantro.

To prepare the bowls, evenly distribute rice between two bowls, keeping it to one side of the bowl. Add chicken to the other half of each bowl. Garnish with cilantro, almonds, and a squeeze of fresh lime, if desired.

Slow Cooker Instructions:

In a medium bowl, combine sunflower seed butter, tahini, coconut aminos, fish sauce, garlic, chili paste, apple cider vinegar, and coconut milk. Whisk until smooth.

Add olive oil to slow cooker and swirl to coat the bottom. Place the chicken breasts in the slow cooker and sprinkle with salt. Top with bell pepper slices and pour the sauce overtop.

Cook for 4 to 5 hours on low or until the chicken shreds easily. Remove the chicken breasts from the slow cooker and shred with 2 forks. Add back to the slow cooker while you prepare the cauliflower rice.

Heat coconut oil in a skillet over medium-high heat. Add cauliflower rice and sauté for 1-2 minutes. Remove to a bowl and stir in chopped cilantro.

To prepare the bowls, evenly distribute rice between two bowls, keeping it to one side of the bowl. Add chicken to the other half of each bowl. Garnish with cilantro, almonds, and a squeeze of fresh lime, if desired.

Chelsea Simdorn lives in Fargo, ND with her man spouse and three cats. She's enthusiastic about food, CrossFit, and a laid-back Midwestern lifestyle. She devotes her weekends to creating new recipes for her blog and improving her food photography skills. You can find her recipes at DoYouEvenPaleo.net or around the web @DoYouEvenPaleo.