Go Back

Low Calorie Meal Prep Thai Basil Chicken Bowls - Simple, Fresh, and Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/4 pounds (570 g) lean ground chicken (93–98% lean)
  • 1 tablespoon neutral oil (avocado or canola)
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1–2 red chilies (Fresno, red jalapeño, or Thai), finely sliced, to taste
  • 1 red bell pepper, thinly sliced
  • 2 cups green beans, trimmed and cut into 1-inch pieces
  • 1 cup fresh basil leaves (Thai basil if available; sweet basil works)
  • 2 green onions, thinly sliced (optional for garnish)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1–2 teaspoons honey or maple syrup
  • 1 tablespoon rice vinegar or lime juice
  • 1–2 teaspoons chili paste (sambal oelek, chili garlic sauce) or more fresh chilies
  • 1/4 cup water (or chicken broth)
  • 1 teaspoon cornstarch (optional, for slight thickening)
  • 4 cups steamed cauliflower rice (or 2 cups cooked jasmine or brown rice)
  • Lime wedges (optional)

Method
 

  1. Make the sauce. In a small bowl, whisk soy sauce, fish sauce, honey, rice vinegar, chili paste, water, and cornstarch (if using). Set aside.
  2. Prep the veggies. Dice the onion, mince the garlic, slice the chilies and bell pepper, and cut the green beans. Pick basil leaves from stems.
  3. Cook the green beans. Heat a large skillet or wok over medium-high. Add 1–2 teaspoons oil and sauté green beans with a pinch of salt for 3–4 minutes until crisp-tender. Transfer to a plate.
  4. Brown the chicken. In the same pan, add remaining oil. Add ground chicken and cook, breaking it into small pieces, for 5–6 minutes until lightly browned and no longer pink.
  5. Add aromatics. Stir in onion, garlic, and sliced chilies. Cook 2–3 minutes until fragrant and slightly softened.
  6. Add peppers and beans. Return green beans to the pan and add red bell pepper. Toss for 2 minutes to heat through.
  7. Pour in the sauce. Stir the sauce and add it to the pan. Cook 1–2 minutes until it lightly thickens and coats the chicken and vegetables. Adjust seasoning with extra soy, chili, or honey if needed.
  8. Finish with basil. Turn off the heat. Fold in basil leaves until just wilted. The residual heat keeps the flavor bright.
  9. Assemble bowls. Divide cauliflower rice (or your preferred base) among four meal prep containers. Top with equal portions of chicken and veggies. Garnish with green onions and lime wedges if you like.