Chicken Larb Bowl

Name: Chicken Larb
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1/2 large red onion, thinly sliced; 1/4 cup rice vinegar; 1 tablespoon coconut sugar; 1/2 teaspoon salt; 1 lb ground chicken; 1 tablespoon avocado or olive oil; 1 cup shredded carrot or matchsticks; 1 1/2 cups zucchini, diced fine; 4 cloves of garlic; 1 tablespoon ginger; 1 tablespoon coconut sugar; 1/3 cup coconut aminos; 1 teaspoon fish sauce; 3 cups baby spinach; 1 1/2 cups of cooked quinoa*; juice of 1 lime; 2 scallions, sliced, white and green parts; Mint and cilantro for garnish

August 15, 2023

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This thai-inspired chicken larb bowl is a one-pan meal that comes together with ground chicken, zucchini, carrots, baby spinach, lots of garlic and spices and is topped with pickled red onions. This addicting meal is a perfect quick and healthy addition to your rotation.

Ground chicken larb bowl made with ground chicken, baby spinach, carrots and zucchini, topped with green onions, cilantro, pickled onions and served with quinoa and limes.

What is In Thai Chicken Larb?

Larb gai is a Southeast Asian dish of ground chicken (or other proteins) tossed with vegetables and assorted herbs like mint, cilantro and green onions.

This chicken larb is not an authentic version, but rather a quick, 30-minute, healthy weeknight meal that is full of flavor. Instead of rice, I serve it alongside quinoa for a protein and vegetable-packed meal.

Why You Will Love This Recipe

Protein and vegetable-packed: This chicken larb bowl uses lean ground chicken and is packed with zucchini, carrots, garlic and baby spinach. This recipe is low in calories and gluten-free.
One-pan: This recipe includes protein and vegetables made in one-skillet, on the stovetop.
Customizable: This recipe is totally customizable! Instead of ground chicken, you can use ground turkey. Instead of serving alongside quinoa try it with brown rice. You can even switch up the vegetables.

Ingredients for chicken larb bowl including baby spinach, coconut aminos, zucchini, garlic, ginger and carrot

How to Make Chicken Larb Bowls

Prepare the quick pickled onion. Slice the red onion and combine with rice vinegar, sugar and salt. Do this step first so the onions have time to soften.
Cook the quinoa. Cook the quinoa according to package directions or save time by using pre-cooked frozen quinoa.
Chop the vegetables and pre-measure the spices. Once you start to cook the chicken, the dish comes together very quickly so its best to chop the garlic, ginger, zucchini, carrot, and baby spinach, and pre-measure the spices before starting to cook the dish. To save time, use packaged shredded carrots or matchsticks.
Cook the ground chicken. Cook over medium heat. Break up the chicken with a wooden spoon so it breaks into crumbles.
Add the spices, give the mixture a stir, and then add the vegetables to the pan for 5 more minutes.
Serve alongside the quinoa. Top with pickled onions. Add the cilantro, mint and scallions for additional garnish.

Additional Recipes You May Like:

Chicken Larb

Print Recipe

This thai-inspired chicken larb bowl is a one-pan meal that comes together with ground chicken, zucchini, carrots, baby spinach, lots of garlic and spices and is topped with pickled red onions.

Author: Jeannine
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main dish
Method: Cook
Cuisine: Thai

Ingredients

Scale

For the pickled onions:

1/2 large red onion, thinly sliced
1/4 cup rice vinegar
1 tablespoon coconut sugar
1/2 teaspoon salt

For the chicken larb bowl:

1 lb ground chicken
1 tablespoon avocado or olive oil
1 cup shredded carrot or matchsticks
1 1/2 cups zucchini, diced fine
4 cloves of garlic
1 tablespoon ginger
1 tablespoon coconut sugar
1/3 cup coconut aminos
1 teaspoon fish sauce
3 cups baby spinach
1 1/2 cups of cooked quinoa*
juice of 1 lime
2 scallions, sliced, white and green parts
Mint and cilantro for garnish

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Instructions

Quick Pickled Onions

Slice the red onion and place in a bowl.
Combine the rice vinegar, coconut sugar and salt and pour over the red onion.
Set aside.

For the chicken larb bowl:

Chop the garlic, zucchini and shred the ginger and carrots.
Mix the sauce: In a measuring glass or bowl, combine the coconut sugar, coconut aminos and fish sauce.
Heat pan: Heat pan over medium heat. Add 1 tbsp avocado oil.
Add the chicken: Add 1 lb ground chicken. Cook for 5 minutes, breaking the chicken up with a spatula or wooden spoon until the chicken is crumbled and almost cooked through.
Add the spices: To the pan, add the 4 cloves of chopped garlic, ginger, coconut sugar/coconut amino/ fish sauce mixture. Stir for 1 minute to combine.
Add the vegetables: Add the zuccihni and carrot and cook for another 5 minutes.
Add the baby spinach: Turn off the heat and add the chopped baby spinach; stir until wilted.
Serve alongside quinoa.
Top with mint, cilantro and scallions.

Notes

Shortcuts: For a shortcut use bagged frozen prepared quinoa and pre-shredded or matchstick carrots.
Leftovers: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: I do not recommend freezing chicken larb.