Description
This Healthy Chicken Larb Bowl recipe combines lean ground chicken with fresh herbs, zesty lime juice, and a touch of chili for a vibrant and nutritious meal. Served over rice or quinoa with crunchy cucumbers and carrots, this dish offers a perfect balance of protein, freshness, and bold flavors in a quick and easy stovetop preparation.
Ingredients
Scale
Protein
- 1 pound Ground Chicken (Lean protein base for the dish.)
Vegetables & Herbs
- 1 medium Shallot (Finely chopped for flavor.)
- 2-3 cloves Garlic (Minced for aroma.)
- 1 cup Mixed Vegetables (Cucumber and Carrots) (Sliced cucumber and shredded carrots for texture.)
- 1/4 cup Fresh Mint (Chopped for freshness.)
- 1/4 cup Fresh Cilantro (Chopped for freshness.)
Seasonings and Extras
- 2 tablespoons Lime Juice (Freshly squeezed for tanginess.)
- 2 tablespoons Fish Sauce (Adds umami depth.)
- 1 teaspoon Chili Flakes (For heat, adjust to taste.)
- 1 cup Cooked Rice or Quinoa (Optional, for serving.)
Instructions
- Prepare Ingredients: Gather and prepare all ingredients including ground chicken, finely chopped shallots, minced garlic, fresh herbs (mint and cilantro), lime juice, fish sauce, chili flakes, and fresh vegetables such as sliced cucumber and shredded carrots.
- Cook Chicken: Heat a non-stick pan over medium heat. Add the ground chicken and cook, stirring occasionally, for 5-7 minutes until it turns golden brown and is fully cooked through.
- Sauté Shallots and Garlic: Add the chopped shallots and minced garlic to the pan with the chicken. Continue cooking for another 2-3 minutes until the shallots become translucent and the garlic is fragrant.
- Add Flavorings: Stir in the lime juice, fish sauce, and chili flakes into the chicken mixture. Cook for an additional 2 minutes to allow the flavors to meld together harmoniously.
- Fold in Fresh Herbs: Remove the pan from heat, then gently fold in the chopped fresh mint and cilantro to preserve their brightness and fragrance.
- Assemble Bowls: Serve the chicken larb mixture over cooked rice or quinoa, and top with the fresh cucumber and carrot vegetables for crunch and freshness.
- Garnish and Serve: Garnish with additional fresh herbs and lime wedges to add extra zest and freshness before serving.
Notes
- Adjust chili flakes to your preferred spice level to make the dish milder or spicier.
- For a gluten-free version, ensure the fish sauce you use is gluten-free or substitute with tamari.
- Use lean ground chicken for a healthier, lower-fat meal.
- Fresh herbs are key to authentic flavor—avoid dried substitutes if possible.
- Rice or quinoa is optional and can be omitted to keep the dish lower in carbohydrates.
- Leftover larb can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.
