Spicy Black Pepper Basil Chicken with Cauliflower Florets
Indulge in a healthier twist on takeout with this Spicy Black Pepper Basil Chicken served over a bed of cauliflower florets, reminiscent of couscous but without the carbs! Featuring lean ground chicken melded with aromatic sweet or holy basil, sautéed leeks, onions, and crisp cabbage, this dish is packed with flavors that satisfy even the strongest cravings. Elevate your dinner experience with the simplicity of this quick-to-prepare meal, perfect for weeknight dinners and leftovers guaranteed to maintain their deliciousness. Experience the balance of spice and freshness in every bite!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Ground chicken breast
8 ounces (raw)
Fresh sweet basil or holy basil
6 tablespoons or 3 tablespoons (minced)
Black pepper sauce (Lee Kum Kee)
1 tablespoon plus 1 teaspoon
Leeks
6 ounces (chopped, white and light green parts)
Yellow onions
4 ounces (chopped)
Cabbage
12 ounces (chopped)
Red radishes
2 ounces (sliced)
Scallions (green onions)
1 ounce (chopped)
Fresh garlic
1 teaspoon (minced)
Hot water
1 cup
Chicken bouillon powder
1 teaspoon (granulated or powdered)
Bragg's liquid aminos
1 teaspoon (or tamari/soy sauce, to taste)
Coconut oil
2 tablespoons (divided for sauteing)
Arrowroot powder
1 1/2 teaspoons (powdered)
Cold water
2 tablespoons
Fresh cauliflower florets
16 ounces (thick stem parts removed)
Instructions
1
In a lidded container, combine the ground chicken, black pepper sauce, and minced basil. Mix thoroughly and let marinate in the refrigerator for at least 30 minutes to enhance the flavor.
2
Prepare the vegetables: chop the leeks, yellow onions, and cabbage into 1/2-inch pieces. Slice the red radishes thinly, chop the scallions, and mince the garlic.
3
Create the cauliflower couscous: use a food processor to pulse the cauliflower florets until they resemble couscous. Set aside.
4
Heat 1 tablespoon of coconut oil in a large heavy pan over medium heat. Add the prepared vegetables (excluding the cauliflower) and sauté, stirring occasionally, for about 7-8 minutes until they soften and develop a golden-brown color.
5
In a bowl, mix hot water with chicken bouillon powder until dissolved. Pour this mixture into the sautéed vegetables, add the Bragg's liquid aminos, and reduce the heat to low. Cover and let it simmer until the vegetables reach your desired level of tenderness.
6
In another hot heavy pan, heat the remaining tablespoon of coconut oil. Once melted, add the marinated chicken mixture and spread it evenly along the bottom of the pan. Allow it to brown on one side without stirring. After 3-4 minutes, flip the chicken to brown the other side.
7
Return to the vegetable pan and uncover. In a small bowl, mix the arrowroot powder with cold water until smooth. Stir this mixture into the simmering vegetables and continue stirring until the sauce thickens.
8
Once the chicken is fully cooked, break it into smaller pieces resembling gravel. Combine the cooked chicken with the vegetable mixture, and adjust seasoning with additional black pepper sauce or Bragg's tamari/soy sauce to taste.
9
Serve generous portions of the black pepper basil chicken and vegetables over the prepared cauliflower couscous. Enjoy fresh and flavorful!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used is 8 ounces of raw ground chicken breast.
What is used as a low-carb alternative to couscous?
Fresh cauliflower florets pulsed in a food processor until they resemble grains are used as a low-carb alternative.
How long should the chicken be marinated?
The ground chicken should marinate in the refrigerator for at least 30 minutes.
What type of basil can be used?
You can use either fresh sweet basil or holy basil.
What brand of black pepper sauce is recommended?
The recipe recommends Lee Kum Kee brand black pepper sauce.
How do you prepare the cauliflower for the couscous?
Remove the thick stems from the florets and pulse them in a food processor until they resemble couscous.
What vegetables are included in the stir fry?
The recipe includes leeks, yellow onions, cabbage, red radishes, scallions, and garlic.
How should the leeks be prepared?
Use 6 ounces of the white and light green parts of the leeks and chop them.
What oil is used for sauteing?
The recipe uses 2 tablespoons of coconut oil, divided for different stages of cooking.
How long do the vegetables need to saute?
The vegetables should be sauteed for about 7 to 8 minutes until they soften and turn golden-brown.
What is the purpose of the arrowroot powder?
Arrowroot powder is mixed with cold water and used as a thickening agent for the vegetable sauce.
Can I substitute Bragg's liquid aminos?
Yes, you can substitute it with tamari or soy sauce to taste.
How is the chicken cooked to ensure flavor?
The chicken is spread evenly in a hot pan and allowed to brown for 3-4 minutes on one side without stirring before being flipped.
What should the final texture of the chicken be?
Once fully cooked, the chicken should be broken into smaller pieces that resemble gravel.
Is this recipe gluten-free?
Yes, based on the tags and ingredients like arrowroot powder and liquid aminos, this recipe is gluten-free.
How much cabbage is required for this dish?
The recipe calls for 12 ounces of chopped cabbage.
How do you make the chicken bouillon liquid?
Mix 1 teaspoon of chicken bouillon powder into 1 cup of hot water until dissolved.
How are the red radishes prepared?
The red radishes should be sliced thinly.
What is the ratio if using sweet basil versus holy basil?
Use 6 tablespoons if using sweet basil or 3 tablespoons if using holy basil.
How large should the vegetable pieces be chopped?
Leeks, yellow onions, and cabbage should be chopped into 1/2-inch pieces.
What is used to thicken the simmering vegetables?
A slurry made of 1.5 teaspoons of arrowroot powder and 2 tablespoons of cold water is used.
Is this recipe suitable for meal prep?
Yes, the description mentions it is perfect for weeknight dinners and leftovers maintain their deliciousness.
What part of the scallions is used?
The recipe calls for 1 ounce of chopped scallions, including the green parts.
Does this dish contain carbohydrates?
While it contains vegetables, it is tagged as low carb because it uses cauliflower instead of grain-based couscous.
What should I do if the sauce is too thin?
You can continue stirring the vegetable mixture after adding the arrowroot slurry until the sauce reaches your desired thickness.
How much garlic is needed?
The recipe requires 1 teaspoon of minced fresh garlic.
What is the final assembly step?
Combine the cooked chicken with the vegetable mixture and serve it over the prepared cauliflower couscous.
How do I adjust the spice level?
You can adjust the seasoning with additional black pepper sauce or liquid aminos to taste.
What is the total amount of cauliflower needed?
The recipe uses 16 ounces of fresh cauliflower florets.
Can I use frozen cauliflower?
While the recipe specifies fresh, frozen cauliflower florets can be used if thawed and dried before pulsing into couscous.