Thai Basil Chicken Bowls

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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!

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!

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.

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!

Damn Delicious Meal Prep: 115 Easy Recipes for Low-Calorie, High-Energy Living

Damn Delicious Meal Prep: 115 Easy Recipes for Low-Calorie, High-Energy Living

Amazon / Barnes & Noble / iTunesIndiebound

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!

Ingredients:

  • 1 cup jasmine rice
  • 1/2 cup chicken stock
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoons light brown sugar
  • 1 1/2 tablespoons unseasoned rice vinegar
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 1 red Thai chili pepper, thinly sliced
  • 1 1/4 pounds ground chicken breast
  • 1 1/2 cups packed fresh basil leaves

Directions:

  1. Cook rice according to package instructions; set aside.
  2. In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar; set aside.
  3. 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.
  4. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  5. 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.
  6. Divide rice into bowls. Top with chicken mixture.*
  7. 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.

Did you Make This Recipe?

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 397.0
Calories from Fat 90
% Daily Value*
Total Fat 10.0g
15%
Saturated Fat 2.0g
10%
Trans Fat 0g
Cholesterol 55.0mg
18%
Sodium 1152mg
48%
Total Carbohydrate 38.0g
13%
Dietary Fiber 0g
0%
Sugars 3.0g
Protein 21.0g
42%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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