These Paleo, Whole30 + Keto Thai basil chicken bowls are a healthy stir-fry. It's a veggie filled, colorful meal and an easy weeknight dinner! You'll feel like you indulged in takeout, but this stir-fry is way healthier!
Place chicken breasts between two sheets of parchment paper or plastic wrap and use a meat mallet or rolling pin to flatten your chicken so that the pieces are even in thickness. Then, slice into thin strips.
In a large skillet or wok over medium heat, add avocado oil and chicken to pan. Season with a generous pinch of sea salt and ground pepper. Cook, stirring occasionally until chicken is cooked through, about 10-12 minutes.
While chicken is cooking, prep garlic, onion, bell peppers, green onion and jalapeño as noted and set aside.
Also, prepare sauce by whisking all sauce ingredients in a small bowl or jar. Set aside.
Once chicken is done, remove and set aside on a plate.
In the same skillet over medium heat, add avocado oil, onion wedges and bell pepper, stirring occasionally until softened, about 3-4 minutes.
Add garlic, jalapeño if you're using it and basil. Cook for another 1-2 minutes.
Add sauce and chicken back in. Stir to combine everything, and let cook for just a couple minutes to re-heat chicken. Serve with cauliflower or white rice and garnish with green onion.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include optional toppings for this recipe. See our full nutrition information disclosure here.