Low Carb Low Sodium Crunchy Chicken with Creamy Curry Rice
How to Make It
Step 1
Preheat an oven to 375 F (190 C) and line a baking sheet with parchment paper. Slice chicken breast into thin halves then cut the chicken into strips (or purchase chicken breast already cut into tenders). Add the chicken strips to a mixing bowl and coat them in the first amount of olive oil. You may also salt and pepper the chicken to taste as desired.
Step 2
On a plate, add sliced almonds and flaked or shredded coconut. Use your hands to crush the ingredients into small bits for coating the chicken. Pick up each strip of chicken and roll/press it into the almonds and coconut until it’s entirely covered.
Step 3
Add each piece of “breaded” chicken to your baking sheet. Bake the chicken in your oven for 20-25 minutes. Look for a golden color on the edges of the coconut and almond flakes to check for doneness. Set the chicken aside to rest when done.
Step 4
While the chicken is cooking, heat the second amount of olive oil in a large skillet over high heat on your stove. Add cauliflower rice to the hot oil, then season the skillet with onion powder, garlic powder, powdered ginger, and powdered turmeric. Again, you can also include salt and pepper to taste. Cook the rice and the spices until they’re golden and very fragrant in the pan.
Step 5
Pour water into the pan, then bring it to a simmer. Stir coconut cream into the cauliflower until it all breaks up and turns your liquid into a creamy yellow color. Let the skillet simmer over low heat until it reduces and thickens to a “creamy curry” consistency, then serve.
Ingredients
- Chicken Breast Boneless Skinless Raw – 8 oz
- Olive Oil – 0.5 tsp
- Almonds, sliced – 2 oz
- Coconut, dried, shredded or flaked, unsweetened – 4 tbsp, shredded
- Olive Oil – 0.5 tsp
- Cauliflower rice – 12 oz
- Onion powder – 1 tsp
- Garlic powder – 0.75 tsp
- Ginger Ground Dry – 0.75 tsp
- Turmeric, ground – 0.5 tsp
- Water – 1.25 cup
- Coconut cream (liquid from grated meat) – 2 oz