Insanely Good Paleo Basil Cashew Chicken Bowls

5 from 22 reviews

Insanely Good Paleo Basil Cashew Chicken Bowls made with all gluten-free and dairy-free ingredients. This easy weeknight dinner recipe takes less than 30 minutes to whip up and it was a family favorite over here. Especially the leftovers the next day for lunch.




  • 1 cup basmati rice, brown rice (or cook some cauliflower rice if you prefer)
  • 1 lb chicken breasts
  • 1/4 cup almond flour, tapioca flour or arrowroot flour
  • 1/2 cup roasted unsalted cashews, cut into pieces
  • 3 small bell peppers (I used orange, red and yellow!)
  • 1/2 cup chopped basil


  • 1/3 cup honey (code RACHL for 15% off)
  • 1/3 cup coconut aminos
  • 2 tablespoons unsweetened ketchup
  • 1 clove garlic, minced
  • 1/4 teaspoon each of chili powder, ground ginger and paprika
  • 1/2 teaspoon garlic powder
  • Sea salt and black pepper to taste


  1. Cook the rice according to instructions and set aside. I love adding a spoonful of butter too to make it more flavorful and the texture on point
  2. Mix together the sauce ingredients in a small bowl and set aside
  3. Cut the chicken breasts into smaller 1 inch pieces and add to a medium bowl and coat with the flour
  4. Heat a large skillet with sesame oil then add each piece of chicken to cook for about 3 minutes on each side on medium heat
  5. Add in the peppers, basil, cashews and sauce to the skillet and mix everything well
  6. Cook for another 5-7 minutes on medium heat or until the sauce is mostly absorbed
  7. Serve with rice and garnish with additional basil if you’d like


*Store leftovers in airtight container in fridge for 5 days

  • Author: Rachel