Makes 4 servings
Macros: 171 cal, fat 5g, carbs 7g, protein 25g, fibre 2g
16 oz boneless, skinless chicken breasts, sliced into thin strips
2 tbsp reduced sodium soy sauce
1 tbsp minced garlic
1 serrano chile, seeded and minced (keep seeds for extra hot) (optional)
2 teaspoons olive oil
2 cups fresh basil leaves
450g frozen cauliflower rice
In a bowl marinate the chicken with soy sauce for 10 minutes.
Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic and chili and cook until fragrant, about 30 seconds. Increase the heat to high and add the chicken and cook, stirring until just cooked through, about 4 minutes. In the meantime, prepare the cauliflower rice in the microwave following the instructions on the package. Add the basil and cook until wilted, about 1 minute. Add the cauliflower rice and then divide into 4 equal portions.