Roasted chicken thighs in a creamy, coconut-ty blend of peppers, carrots, kale, and spinach is sure to warm you up on this chilly Thursday evening! We started the base by roasting our ever-so-aromatic garlic, ginger, and shallots to create a paste. This we combined with our cilantro, Thai basil, and lime leaves for an herby addition. Can you pick out the flavors with each bite? The peanuts on top are our favorite addition, the crunchy texture on top is simply irresistible, and if it were up to us, we’d add a whole handful or two more 🙂
Total prep time: 3 minutes
What’s in your bag:
- Your bowl!
What you’ll need from home:
- Nothing! Eat this one right outta the bowl.
How to prep:
- Remove the papaya salad and ramekin of peanuts . Pop the entire bowl into the microwave for 2-3 minutes or until warm.
- Add your toppings. Grub’s up!
That’s it! Dinner solved, dinner served. #weareWECO