This recipe is super easy (which of mine is not anyway?), tasty and very colorful. You know how I love colors in my dishes 😀 And you can always modify the ingredients based on whatever you have in your pantry, but for sure you need Thai Basil to get the “aroma” of the dish 😉

Basil Lime Squash Chicken
Ingredients:
A handful of Thai Basil leaves – discard stems
1 cup baby carrots
1/2 yellow squash- cut bite size
1 bulb shape squash (sorry not sure what’s the exact name) – cut into bite size

I used the entire small green squash and half of the yellow one.
1-2 tsp dried chives
2 shallots – minced
3 garlic cloves – minced
Juice from 1/2 lime
Salt and pepper to taste
1 lbs boneless skinless chicken breast- cut into cube
1-3 Tbsp coconut aminos (or wheat free tamari soy sauce if you’re not on Whole30)
1-2 Tbsp coconut oil

Directions:
1. Marinate the chicken breasts with coconut aminos for about 15 minutes or more

2. Heat the skillet with 1-2 Tbsp coconut oil in medium heat – pan fry the chicken until browned- set aside

3. Add another 1 Tbsp coconut oil in medium heat – saute the garlic and shallots until translucent. Add in the baby carrots and squashes – seasoned with salt and pepper and dried chives accordingly.

4. Mix in the cooked chicken- stir until everything combined. Taste accordingly.

5. Lastly, add in the basil leaves and the green parts of the green onion. Add the lime juice and stir until everything incorporated evenly. Remove from heat and serve!

• Tweet