37
THAI BASIL CHICKEN
WITH BROWN RICE
Basil leaves add incredible flavor to any
dish and contain several healthy essential
oils that have anti-inflammatory and anti-
bacterial properties. Tashawn suggests
serving this dish with a side salad instead of
brown rice to lower the calorie count even more.
Serves:
5
Serving Size:
6 ounces
Prep Time:
15 minutes
Inactive:
0 minutes
Cook:
20 minutes
TOTAL:
35 minutes
INGREDIENTS:
• 2 pounds boneless, skinless chicken breast, sliced into small strips
• 2 tablespoons oyster sauce
• 2 tablespoons light soy sauce (or liquid aminos)
• 5 cloves garlic, minced
• 1 serrano chili, seeded and minced
• 1 tablespoon coconut oil
• 3 cups fresh basil leaves (preferably Thai basil)
• 1 cup cooked brown jasmine rice
INSTRUCTIONS:
In a bowl, mix the oyster sauce and soy sauce. Next, add the chicken and let it marinate covered in the
mixture for about 10 minutes. Heat a large nonstick skillet or wok over medium-high heat. When hot,
add the coconut oil, garlic, and chili and cook until fragrant—about 30 seconds. Increase the heat to
high and add the chicken, stirring until cooked, about 5 minutes. Add the basil and cook until wilted,
about 1 minute. Serve over rice.
NUTRITIONAL VALUE:
Calories: 389
Sodium: 522 mg
Fat: 10 g
Carbohydrates: 31 g
Protein: 62 g
Sugars: 1 g
GREEN
POINTS PER
SERVING
7
TASHAWN
Store 9100
Atlanta, GA
