Keto Asian Chicken with Sriracha Slaw

Yields2 ServingsPrep Time2 hrsCook Time15 minsTotal Time2 hrs 15 mins

Chicken & Marinade

¾ lb chicken breast cutlets

½ head cabbage

1 tbsp coconut oil

1.50 tbsp coconut aminos

¼ cup onion, minced

1 tsp garlic, minced

1 tsp ginger, minced

¼ cup unseasoned rice vinegar

2 drops organic liquid stevia

pepper, to taste

Coleslaw Dressing

½ cup mayonnaise

1 tbsp rice vinegar

1 tsp Worcestershire sauce

1 tsp onion powder

1 tsp garlic powder

2 tbsp sriracha sauce

2 drops organic liquid stevia

Directions for Coleslaw

1

Prepare coleslaw first.

2

Shred cabbage.

3

Combine dressing ingredients. Mix well.

4

Cover and refrigerate 2–4 hours. Overnight is best.

Directions for Chicken & Marinade

5

Combine chicken marinade ingredients. Add chicken. Marinate 1–2 hours, minimum. Overnight is best.

6

Remove chicken from refrigerator 20–30 minutes before cooking.

7

Heat sauté pan over medium-high heat, adding coconut oil.

8

Add chicken to pan, patting dry first.

9

Cook for 5–7 minutes per side. Remove and let rest for an additional 5 minutes.

10

Stir coleslaw, plate. Add cooked chicken on top. Enjoy!

Nutrition Facts

Serving Size 1

Servings 2

Amount Per Serving
Calories 688

% Daily Value *
Total Fat 52g80%
Total Carbohydrate 19g7%

Net Carbohydrate 12.9g5%

Dietary Fiber 6.1g25%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.