This gut friendly twist on chicken larb bowls is a new favorite of mine! It's made using lightly sautéed veggies over the classic raw veggies this dish typically uses to keep your belly happy and keep away bloating.
0 Add oil to a large skillet over a medium heat. Add garlic and onion to skillet, cook for about 1-2 minutes. Next, add in ground chicken. Cook until browned, breaking apart, about 5-7 minutes.
1 Add carrots, kale, and cucumber to skillet, cook for 3-5 minutes. Then add in apple cider vinegar, ginger, coconut aminos, lime, and salt.
2 Reduce heat to medium low, simmer for another 5 minutes to allow the sauce to reduce and flavors to meld.
3 Serve with rice and fresh herbs. Top with any toppings you desire. I added more cucumbers, onions, and carrot. Enjoy!
