Indian Keto Coconut-Spiced Chicken Skillet with Spinach and Bell Peppers
Discover a delicious and nutritious Indian-inspired keto breakfast recipe that combines tender chicken with fresh spinach, vibrant bell peppers, and rich coconut milk, all seasoned with aromatic Indian spices. Savor the mouthwatering flavors and textures of this low-carb dish while following a ketogenic diet.
Allergens
N/A (except for possible allergies to chicken, coconut milk, or spinach)
Ingredients
- 1. Boneless, skinless chicken breasts (400 g) 2. Coconut milk (1 can, full
- fat) 3. Fresh spinach (100 g) 4. Bell peppers (2, mixed colors) 5. Extra virgin olive oil (2 tbsp) 6. Garam masala (1 tsp) 7. Turmeric powder (1/2 tsp) 8. Coriander powder (1 tsp) 9. Ground cumin (1/2 tsp) 10. Salt and black pepper, to taste 11. Freshly chopped cilantro, for garnish 12. Lemon wedges, for serving
Instructions
- Cut the chicken breasts into 1 inch cubes.
- In a large skillet, heat the olive oil over medium heat.
- Add the spices (garam masala, turmeric powder, coriander powder, ground cumin) and cook for 30 seconds until fragrant.
- Stir in the chicken cubes, coating them evenly with the spice mixture. Cook for about 5 minutes or until lightly browned.
- Pour the coconut milk over the chicken and bring to a simmer. Reduce the heat and let it cook for 10 12 minutes or until the chicken is fully cooked and tender.
- Add the fresh spinach and sliced bell peppers, cooking until the vegetables are just tender.
- Remove from heat and garnish with fresh cilantro. Serve with lemon wedges on the side.
Chef’s Insight
This recipe brings together the rich flavors of Indian spices with the creamy texture of coconut milk, making it a delicious addition to any ketogenic breakfast menu.
Notes
This recipe is suitable for a keto diet due to its low carbohydrate content and high healthy fat content from coconut milk.