Coconut Basil Chicken Bowl

Instructions:

1. Step 1:

   In a large skillet over medium-high heat, melt the coconut oil. Once hot add the chicken and cook until well browned and cooked through, about 7 minutes. Transfer the chicken to a bowl, leaving any drippings in the skillet.

2. Step 2:

   While the chicken is cooking, combine 1/4 cup lime juice, the fish sauce, liquid stevia extract and sesame oil in a small bowl. Cut cucumber into long "noodles" with a vegetable peeler or spiralizer and place in a separate bowl. Set aside.
   

   PREP TIP

   PREP TIP:

   If you don't have a juicer, you can squeeze the limes over the palm of your hand to prevent any seeds from falling in.

3. Step 3:

   After removing the chicken from the skillet, add the coconut milk and basil, stirring and scraping the bottom of the skillet to release any browned bits. Bring the coconut milk to a boil and let cook until reduced by half. Transfer to a blender and add 1/4 cup of the lime juice mixture, then blend until smooth.

4. Step 4:

   Prepare the shirataki noodles according to package directions. Place in the bowl with cucumber noodles and drizzle remaining lime juice mixture over the top: toss until well coated.

5. Step 5:

   Place the chicken and coconut milk sauce back in the skillet and heat over medium just until warm through, 3 to 4 minutes. Serve the chicken with sauce on top of noodles and garnish with cilantro and sesame seeds to serve.