Lower Carb Thai Basil Chicken Bowls with Cauliflower Rice

Serving Size: 10

Thai flavors combine with lots of fresh basil to create this delicious bowl with cauliflower rice, that hits all the flavor profiles yet low carb, to satisfy your tastebuds!

Recipe by: Damn Delicious

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25

Recipe Serving Size10

Cooking Tools Required

12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, Top Stove, Wooden Spatula

Ingredients

33 ounce frozen riced cauliflower
1 cup low sodium chicken stock more or less to taste or dietary restriction
5 tablespoon reduced sodium soy sauce more or less to taste or dietary restriction
3 teaspoon fish sauce more or less to taste or dietary restriction
4 tablespoon light brown monk fruit sweetener
4 tablespoon rice vinegar
3 tablespoon avocado oil
7 clove garlic minced
4 shallot thinly sliced
2 red Thai chili pepper thinly sliced
1 pound ground chicken breast
2 pound 99% lean ground turkey
4 cup fresh basil packed

Instructions

Cook califlower rice according to package instructions; set aside.
In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown monk fruit and vinegar; set aside.
Heat avocado oil in a large skillet over medium heat. Add garlic, shallots and chili pepper. Cook, stirring frequently, until fragrant, about 1-2 minutes.
Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in stock mixture and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes. Stir in basil until just wilted, about 30 seconds.
Divide califlower rice into bowls. Top with chicken mixture.*

Reheating Instructions

Heat califlower rice in the microwave, covered on medium-high heat, meanwhile saute chicken in a pan over medium heat.

Nutrition