“Exotic Island Delight: Keto Polynesian Breakfast”

Allergens

Nuts (macadamia nuts)

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp coconut oil
• 4 large bell peppers, halved and seeded
• 2 cups spinach, chopped
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• 1/4 cup macadamia nuts, roughly chopped
• 1/2 cup coconut milk
• 1 tbsp lime juice
• 1 tbsp curry powder
• 1 tsp ground cumin
• Salt and pepper, to taste

Instructions

1. In a large skillet, heat the coconut oil over medium high heat. Season the chicken with salt, pepper, and spices (curry powder and cumin) and cook until browned on both sides, about 4 5 minutes. Remove from the pan and set aside. In the same skillet, add the bell peppers and cook for 3 4 minutes or until they begin to soften. Add the red onion and cook for an additional 2 minutes. Stir in the spinach and cherry tomatoes, cooking for another minute until the vegetables are slightly wilted. Return the cooked chicken to the skillet and pour in the coconut milk and lime juice. Cook for 2 3 more minutes until the sauce has thickened. Remove from heat, stir in the chopped cilantro and macadamia nuts. Season with additional salt and pepper if needed.

Chef’s Insight

The combination of spices in this dish brings out the tropical flavors reminiscent of a Polynesian island getaway, while the keto-friendly ingredients ensure it fits within your low carb diet.

Notes

This recipe is perfect for a keto-friendly breakfast or brunch, and can be easily adapted to accommodate different dietary needs.