Keto Coconut Curry Chicken With Yogurt
ChefRhonda PlataDifficultyBeginnerCoconut yogurt and curry powder join together with chicken breast to create this creamy, flavor-packed keto meal! Enjoy your chicken over a bed of baby spinach for your next keto lunch or dinner.
Servings 4
Net Carbs
- Amount Per Serving
- Calories 215
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 4g2%
- Dietary Fiber 2g8%
- Protein 27g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a large bowl, combine the chicken with the coconut yogurt, curry powder, salt, and pepper.
Cover and place in the fridge to marinate for two hours or longer.
Heat a skillet over medium heat and add the oil.
Once hot, add the chicken strips and cook for five to six minutes. Flip the strips over and cook for an additional five to six minutes or until cooked and browned slightly.
Add the remaining coconut yogurt marinade to the skillet and cook for two to three minutes, until bubbling.
Toss in the baby spinach and stir to combine.
Cook the spinach until wilted. This will take about 2-5 minutes.
Divide the coconut curry chicken and spinach and serve.
Ingredients
Ingredients
Directions
Directions
In a large bowl, combine the chicken with the coconut yogurt, curry powder, salt, and pepper.
Cover and place in the fridge to marinate for two hours or longer.
Heat a skillet over medium heat and add the oil.
Once hot, add the chicken strips and cook for five to six minutes. Flip the strips over and cook for an additional five to six minutes or until cooked and browned slightly.
Add the remaining coconut yogurt marinade to the skillet and cook for two to three minutes, until bubbling.
Toss in the baby spinach and stir to combine.
Cook the spinach until wilted. This will take about 2-5 minutes.
Divide the coconut curry chicken and spinach and serve.
