ASIAN CHICKEN WITH CAULIFLOWER & BROCCOLI PURÉE
Prep time
Cook time
Total time
Delicious. Super Quick. Less than 5g carbs per serving. A delicious keto meal doesn't need a lot of effort or time.
Author: Antya
Recipe type: Main Course
Cuisine: Ketogenic. LCHF. Low Carb. Grain Free. Gluten Free.
Yield: 2
Ingredients
For the Asian Chicken:
- 600g boneless and skinless chicken thighs
- 1 garlic clove (minced)
- 1 tbsp extra virgin olive oil
- 2 tbsp passata (sieved tomatoes)
- 1 tsp ground cardamom
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp fine Himalayan pink salt
- a generous sprinkle of freshly ground black pepper
- 30ml water
For the Broccoli Cauliflower Purée:
- 500g Broccoli and Cauliflower florets
- 1 tbsp turmeric
- a handful of coarse Himalayan pink salt
- ¼ tsp nutmeg
- 15g double cream
- 15g Parmesan
- 20g butter
- a sprinkle of fine Himalayan pink salt
- a sprinkle of freshly ground black pepper
Instructions
- boil cauli and broccoli in salted water with turmeric for 5 mins.
- drain, blitz with immersion blender until smooth, then stir in nutmeg, cream, Parmesan and butter, plus salt and pepper to taste; set aside.
- in a frying pan or wok, pour olive oil, add minced garlic and cook for 10 secs.
- add chicken strips and all other ingredients.
- cook the chicken on medium-high heat for 10 mins, stirring often; taste test and adjust salt and pepper if required.
- re-heat purée and spoon onto serving plates.
- place chicken over the purée and serve.
Nutrition
Serving: ½ Calories: 595 Fat: 32g Net Carbs: 4.9g Protein: 69.68g
Recipe by at https://queenketo.com/asian-chicken-cauliflower-broccoli-puree/