“Low carb Indian chicken skillet has incredible flavor and is so easy to prep ahead for easy a low carb lunch through the week!” Recipe: SweetPeasAndSaffron.
Ingredients
To serve
Instructions
Storage
Nutrition
Serving: 1meal prep bowl | Calories: 207kcal | Carbohydrates: 8g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 497mg | Potassium: 639mg | Fiber: 3g | Sugar: 3g | Vitamin A: 380IU | Vitamin C: 40.8mg | Calcium: 46mg | Iron: 2.3mg
Ingredients
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken thighs
- salt & pepper
- 1/4 cup water
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 1/4 cup tomato sauce
- 1/2 head cauliflower (riced; roughly 4 cups)
- 1 1/2 cups green beans (fresh or frozen)
To serve
- plain yogurt (optional)
Instructions
- Heat oil in a large nonstick pan. Add chicken and cook 5 minutes per side, or until cooked through. Transfer to a clean plate.
- Drain pan if there is excessive oil. Add the water and spices, and simmer for 2 minutes, stirring constantly.
- Add the tomato sauce and stir until completely mixed up with the spices.
- Add the riced cauliflower rice in two batches, stirring until the tomato sauce/spice mixture is completely mixed in. Add the green beans and cook for 2-4 minutes, until soft and cooked through.
- Enjoy immediately or portion out into 2 cup meal prep containers for the week.
Storage
- Store in sealed containers in the fridge for up to 4 days. Reheat until steaming hot.
Nutrition
Serving: 1meal prep bowl | Calories: 207kcal | Carbohydrates: 8g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 497mg | Potassium: 639mg | Fiber: 3g | Sugar: 3g | Vitamin A: 380IU | Vitamin C: 40.8mg | Calcium: 46mg | Iron: 2.3mg