These flavorful Keto Tandoori Chicken Bowls are loaded with chicken! A wonderful low-carb dish includes charred spicy chicken, onions, and jalapenos, cauliflower rice, cucumber, and homemade raita.
Weekly staple: Keto Tandoori Chicken Bowls!
This is one of those dishes that you just can’t get enough of since it is so full of vegetables and spice. It is also quite versatile. To make it more suited to your tastes, you can substitute different vegetables and proteins.
DO YOU ALLOW CHICKEN BREASTS?
We are aware that using chicken thighs in place of chicken breasts may put some people off, but stick with us. The macronutrient profile of the keto diet is better matched by chicken thighs than by chicken breast. It is more delicious to some people and has a higher fat to protein ratio than breasts.
Additionally, chicken thighs cost a few dollars less than chicken breasts. One meal per week with chicken thighs instead of breasts might result in annual savings of more than $100. Chicken is one of the most popular proteins consumed by keto dieters (you could buy a sweet inflatable kayak with that kinda dough).
You should be left with merely a nicely browned food and not a smoke-filled kitchen if you keep your vent fan on and open some windows. VEGETARIAN OPTIONS: By substituting tofu cutlets for the chicken in this dish, you can simply turn it vegetarian.
Although Hodo’s tofu is our favorite, you may totally press your own as well. This tofu press is nice. Additionally, you should substitute a dairy-free yoghurt for the conventional one. Choose whichever dairy-free yoghurt you like from the many plain, unsweetened options available.
Course: Principal Dish Asian cuisine Keywords: low carb, keto, and simple 20 minutes for preparation 20 minutes for cooking Time total: 40 minutes 4 servings
- 1.5 pounds of skinless, boneless chicken thighs, or tofu if you’re a vegetarian.
- Paprika, 1 tablespoon
- One teaspoon of garam masala
- A half-teaspoon of ground turmeric
- 1 teaspoon of powdered garlic
- 1 cayenne pepper teaspoon
- ONE teaspoon of ginger, ground
- 1 salt shakerful
- 3 teaspoons of split, melted coconut oil
- Quarried red onion, one
- 3 halved jalapenos
- 1/2 cup plain whole milk yoghurt without added sugar if made of plants, dairy-free
- 1 seeded and sliced tiny cucumber
- 1 tablespoon of minced cilantro and 1/2 teaspoon of cumin
- ONE lemon teaspoon
- 12 ounces of serving-size cauliflower rice
The first 7 spices should be added to the chicken thighs in a large container along with 2 tablespoons of heated coconut oil. Toss to incorporate, then put aside.
Combine the yoghurt, cucumber, cumin, cilantro, and lemon in a small bowl. Keep chilled until you’re ready to serve.
The remaining coconut oil is heated over high heat in a sizable cast iron skillet. In a skillet, combine the chicken, onion, and jalapeo. Cook for 20 minutes, tossing once or twice to get an even char.
Serve with yoghurt raita and cauliflower rice.
Amount Per Serving
% Daily Value*
Saturated Fat 12g
Vitamin A 1308IU
Vitamin C 59mg