NUTRITION

SERVINGS

INGREDIENTS

5.5 oz ground chicken breast

0.5 cup cooked quinoa

1 tsp avocado oil

1 cup Thai basil leaves

1 cup green beans

0.5 cup red bell pepper

2 cloves garlic

1 medium shallot

1 whole bird's eye chili

1.5 tbsp tamari

1 tsp fish sauce

0.5 tsp coconut sugar

1 tsp lime juice

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Whisk the tamari, fish sauce, coconut sugar, and lime juice in a small bowl until the sugar is fully dissolved.

• 2

  Mince the garlic, shallot, and bird's eye chili together into a fine paste using a knife or mortar and pestle.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 4

  Add the garlic-chili paste to the hot oil and sauté for 30 seconds until the aroma becomes vibrant and fragrant.

• 5

  Add the ground chicken breast to the skillet, breaking it into small crumbles, and cook until browned and no longer pink.

• 6

  Toss in the sliced red bell pepper and trimmed green beans, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Pour the prepared sauce over the chicken and vegetables, tossing constantly to glaze every piece evenly.

• 8

  Remove the pan from the heat and stir in the fresh Thai basil leaves until they are just wilted.

• 9

  Portion the warm quinoa into a bowl, top with the lean basil chicken mixture, and season with sea salt and black pepper.