Keto Thai Chicken Skillet with Cauliflower Rice

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Serving Size: 1 chicken thigh and 1/2 cup cauliflower rice
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Diets: Dairy Free, Diabetes Friendly, Egg Free, Gluten Free, Keto, Lower Carb, Paleo, Postpartum, Pregnancy, Refined Sugar Free, Soy Free, Whole 30
Recipe adapted from:
Dr. Eric Berg DC
This dish comes with all the unique flavors of Thai cooking without all the carbs!
https://www.drberg.com/keto-recipes/keto-thai-chicken-skillet?fbclid=IwAR3CwYY1pzJnDwxHP2hoef-Q-PZu0Q0-maT9q3FwR1ogCBChQjHdMCeuZUk
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https://www.drberg.com/keto-recipes/keto-thai-chicken-skillet?fbclid=IwAR3CwYY1pzJnDwxHP2hoef-Q-PZu0Q0-maT9q3FwR1ogCBChQjHdMCeuZUk

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 6

Instructions

  • In a bowl, generously season chicken thighs with salt and pepper.
  • 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.
  • Grease the pan with the remaining ghee. Add garlic and cook for 2 to 3 minutes, until fragrant. Sprinkle onion powder over it.
  • Add sliced Anaheim pepper and cook for another minute.
  • Pour in chicken broth and coconut milk. Add Thai curry paste and lime juice.
  • Place the chicken back in the pan and cook for about 10 minutes.
  • Meanwhile, in a skillet cook cauliflower rice over medium heat for 5 minutes.
  • Serve chicken with cauliflower rice and optionally garnish with sliced chili peppers, lime wedges, and cilantro.

Cook Times

Active Prep15
Hands-On Cook15
Hands-Off Cook0
Passive0
Total Time30 minutes
Recipe Serving Size6

Ingredients

Ingredients

  • 6 boneless skinless chicken thigh
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon ghee
  • 2 clove garlic minced
  • 2 teaspoon onion powder
  • 1 Anaheim pepper large, sliced
  • 1 cup low-sodium chicken broth
  • 1 cup canned full-fat coconut milk
  • 1 tablespoon red Thai curry paste
  • 2 tablespoon freshly squeezed lime juice
  • 18 ounce frozen riced cauliflower

Garnish (Optional, to taste):

  • red chili pepper
  • lime cut into wedges
  • fresh cilantro

Cooking Tools Required

12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Non stick saute pan, Top Stove
Reheating/Serving Instructions
Heat in a saute pan over medium heat until heated through or in the microwave on medium power.

Nutrition

Calories: 358kcal | Carbohydrates: 10g | Protein: 26g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 635mg | Potassium: 734mg | Fiber: 3g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 3mg

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