NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

2 tsp avocado oil

1 cup green beans

2 cloves garlic

1 whole bird's eye chili

1 tbsp fish sauce

1 tsp coconut aminos

0.5 cup fresh holy basil

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Finely mince the chicken breast until it reaches a ground-like consistency and season with sea salt and black pepper.

• 2

  Mince the garlic and bird's eye chili, and trim the green beans into one-inch pieces.

• 3

  Heat the avocado oil in a large skillet or wok over high heat until shimmering.

• 4

  Add the garlic and chili to the pan, sautéing for thirty seconds until the aroma is released.

• 5

  Add the minced chicken to the skillet, breaking it up with a spatula and cooking until it is browned and nearly cooked through.

• 6

  Toss in the green beans and stir-fry for two minutes until they are tender-crisp.

• 7

  Stir in the fish sauce and coconut aminos, coating the chicken and vegetables evenly.

• 8

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

• 9

  Squeeze the fresh lime juice over the mixture and serve immediately over the warm jasmine rice.