Thai Basil Chicken Bowls

A 30-minute meal with less than 400 calories per serving? YES AND YES!!! It’s so quick to whip up, budget-friendly, and SO GOOD!

Guys, I get to share yet another cookbook recipe today!

Now this is just 1 of 115 recipes included in my meal prep cookbook, available February 5th! And yes, nutritional information is available for all 115 recipes!

But more importantly, this is hands-down my absolute favorite recipe in the entire book.

I’m not really sure why. I love all the recipes in the book – I do – but I make this at least once a week!

It doesn’t require too many ingredients and I can whip this up as quickly as 10 minutes on some nights. I cheat and use the Trader Joe’s 3-minute microwave jasmine rice on those days – but hey, we all got those shortcuts in the freezer, right?

Oh and guys, here’s the kicker. It’s meal-prep friendly and it’s less than 400 calories a serving. Boom.

Amazon / Barnes & Noble / iTunes / Indiebound

Thai Basil Chicken Bowls

Yield: 4 servings

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

A 30-minute meal with less than 400 calories per serving? YES AND YES!!! It’s so quick to whip up, budget-friendly, and SO GOOD!

5 stars (46 ratings)

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Ingredients

• 1 cup jasmine rice
• ½ cup chicken stock
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon fish sauce
• 1 ½ tablespoons light brown sugar
• 1 ½ tablespoons unseasoned rice vinegar
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• 1 red Thai chili pepper, thinly sliced
• 1 ¼ pounds ground chicken breast
• 1 ½ cups packed fresh basil leaves

Instructions

• Cook rice according to package instructions; set aside.
• In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar; set aside.
• Heat vegetable 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 rice into bowls. Top with chicken mixture.*
• Serve immediately.

Notes

*Refrigerate for up to 3-4 days. The bowls can be reheated in the microwave in 30-second intervals until heated through.

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