Thai Basil Chicken with Cauliflower Rice

Light, aromatic, and bursting with fresh Thai flavors, this Thai Basil Chicken is perfect for a weeknight dinner that feels like a restaurant indulgence, but without the heavy carbs. Swapping jasmine rice for cauliflower rice keeps the dish low in calories and high in nutrients, making it ideal for those on a semaglutide-friendly eating plan.

Ingredients:

• 250 g (9 oz) ground chicken (or turkey)

• 2 cups cauliflower rice

• 2 cloves garlic, minced

• 1 small red chili, finely sliced (adjust to taste)

• 1 small onion, sliced

• 1 tbsp avocado oil (or olive oil)

• 2 tbsp low-sodium soy sauce (or tamari)

• 1 tbsp fish sauce

• 1 tsp coconut sugar (or monk fruit sweetener)

• 1 handful fresh Thai basil leaves

• Lime wedges for serving
  

Instructions:

1. Cook the cauliflower rice: Heat a non-stick pan, add ½ tbsp oil, and sauté cauliflower rice for 3–4 minutes until tender. Season lightly with salt. Set aside.

2. Sauté aromatics: In the same pan, heat the remaining oil. Add garlic, chili, and onion, cooking until fragrant (about 1 minute).

3. Cook the chicken: Add ground chicken and cook for 5–6 minutes, breaking it apart until no longer pink.

4. Add sauces: Stir in soy sauce, fish sauce, and coconut sugar. Cook for another 2 minutes so the flavors meld.

5. Finish with basil: Turn off heat and stir in Thai basil until just wilted.

6. Serve: Spoon chicken over cauliflower rice, squeeze fresh lime on top, and enjoy immediately.

Wellness Tip:

Thai basil isn’t just fragrant - it’s packed with antioxidants that help fight inflammation. Pairing it with lean protein and low-carb cauliflower rice helps stabilize blood sugar and supports sustained energy throughout the evening.

Nutritional Value:

• Protein: 30g

• Carbs: 10g

• Fats: 14g

• Fiber: 4g

• Calories: 290 kcal

  
  (Values may vary slightly based on exact ingredients used.)