Keto Thai Chicken Skillet
Keto Thai Chicken Skillet
Total Time: 30 minutes
Serves: 4
Per serving: 566 calories, 31.4 g protein, 11.4 g carbohydrates, 43.9 g fat
Ingredients
- 4 chicken thighs, large boneless
- salt and pepper to taste
- 2 Tbsp / 30 mL ghee
- 2 cloves garlic, minced
- 2 tsp onion powder
- 1 large Anaheim pepper, sliced
- 1 cup / 236.6 mL chicken broth
- 1 cup / 236.6 mL coconut milk
- 1 heaping Tbsp / 15 mL Thai curry paste
- 2 Tbsp / 30 mL fresh lime juice
- 1 12-oz / 340 g bag cauliflower rice
Garnish
Optional, to taste:
- chili peppers
- lime juice
- cilantro
Directions:
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In a bowl, generously season chicken thighs with salt and pepper.
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Heat a large skillet, greased with a tablespoon of ghee, on high heat. Once hot, add the chicken thighs in a single layer. Cook over medium-high heat for 5 minutes. Then turn thighs over and cook for another 3 minutes. Remove chicken from the pan and set aside on a plate. Do this step in batches, if needed, to ensure chicken is cooked.
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Grease the pan with the remaining ghee. Add garlic and cook for 2 to 3 minutes, until fragrant. Sprinkle onion powder over it.
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Add sliced Anaheim pepper and cook for another minute.
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Pour in chicken broth and coconut milk. Add Thai curry paste and lime juice.
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Place the chicken back in the pan and cook for about 10 minutes.
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Meanwhile, in a skillet cook cauliflower rice over medium heat for 5 minutes.
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Serve chicken with cauliflower rice and optionally garnish with sliced chili peppers, lime juice and cilantro.
