Name: Thai basil chicken cauliflower rice
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 9 oz cauliflower rice; 7 oz ground chicken; 1 tsp avocado oil; 3.5 oz green beans, trimmed and cut into 1-inch pieces; 2 cloves garlic, minced; 2 Thai chiles, thinly sliced; 2 3/4 tsp low-sodium soy sauce; 3/4 tsp fish sauce; 3 1/2 tbsp fresh Thai basil, leaves only; 2 tbsp water; 1/4 tsp salt

Nutrition

Per serving

474 calories

Protein: 48g; 39% of calories
Carbs: 24g; 19% of calories
Fat: 23g; 42% of calories

Instructions

Prep 15 min · Cook 5 min

In a small bowl, whisk together the soy sauce, fish sauce, and water. Set aside.
Heat a small skillet or pot over medium heat. Add the cauliflower rice and a pinch of salt. Cook, stirring often, for 5 minutes until tender and moisture has evaporated. Keep warm.
Heat a 12-inch skillet over medium-high heat with the oil. Add the ground chicken and cook, breaking it into small bits with a spoon, for 5 minutes until browned and cooked through. Done when opaque in the center, 165°F.
Add the green beans, garlic, and chiles to the skillet. Cook, stirring often, for 3 minutes until the garlic is fragrant and the beans are bright green.
Pour the sauce mixture into the skillet and toss to coat for 2 minutes until the liquid reduces slightly. Remove from the heat and stir in the Thai basil leaves until just wilted. Serve over the cauliflower rice.

Nutrition

Ingredients

Instructions

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