Keto Thai Chicken Skillet
Per serving: Calories 566, Protein 31.4 g, Carbohydrates 11.4 g, Fat 43.9 g
TOTAL TIME: 30 minutes
- 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
Optional, to taste:
- chili peppers
- lime juice
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 juice and cilantro.
*Any comments on our blog or websites relating to weight loss results may or may not be typical and your results will vary depending on your diet and exercise habits.
***Always consult a professional before making any significant changes to your health.