Keto Ethiopian Lunch: Miso-Marinated Chicken with Collard Greens and Injera Bread (Gluten-Free)
Discover a delectable keto Ethiopian lunch that combines miso-marinated chicken with collard greens and gluten-free injera bread for a flavorful and visually stunning dining experience. Explore this unique fusion of flavors, textures, and cultures in a low-carb, gluten-free dish perfect for the keto diet.
Allergens
Gluten, Eggs, Nuts
Ingredients
- 4 boneless, skinless chicken thighs
- 1/4 cup white miso paste
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 4 cups collard greens, chopped
- 1 cup coconut flour
- 3 large eggs
- 1 cup unsweetened almond milk
- 1 teaspoon baking powder
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a medium bowl, mix together miso paste and olive oil to form a marinade. Coat chicken thighs in the marinade and refrigerate for 30 minutes. Prepare collard greens by washing and chopping them. In a large pan, sauté onions until translucent. Add collard greens and cook until tender, seasoning with salt and pepper. Meanwhile, whisk together coconut flour, eggs, almond milk, baking powder, and a pinch of salt to create the injera batter. Pour batter into a preheated non stick skillet or griddle and cook on medium heat until golden brown and cooked through. Grill or pan fry marinated chicken thighs until fully cooked and slightly charred. Plate collard greens, injera bread, and chicken together for a visually stunning and delicious keto Ethiopian lunch. Garnish with fresh parsley.
Chef’s Insight
Allow the miso marinade to deeply penetrate the chicken for optimal flavor.
Notes
Feel free to adjust the spices according to your taste preferences.