• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

221 Cals 30 Protein 11.5 Carbs 6.5 Fats
PREP TIME:
10 mins
COOK TIME:
20 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:Indian
This quick and easy Indian-inspired skillet dish, is a low-carb take on Chicken Biryani, made with riced cauliflower in place of rice. It”s also Keto, gluten-free and Whole30 compliant.
INGREDIENTS
1 pound NeverAny! Fresh ABF Chicken Breasts, cut into 1 inch chunks
2 teaspoon kosher salt
1 teaspoons grated ginger
1 teaspoons minced garlic
1 teaspoon garam masala
3/4 teaspoon ground turmeric
1/4 teaspoons chili powder
1 tablespoon fresh lemon juice
3 teaspoons Carlini Ghee Clarified Butter
1 large yellow onion, diced
1 to 2 hot green chili pepper, sliced
2 packages, 6 cups frozen Season’s Choice Plain or Garlic Riced Cauliflower
1/4 cup chopped cilantro
lemon wedges, for serving
INSTRUCTIONS
Season the chicken with 1 teaspoon salt, ginger, garlic, 1/2 teaspoon garam masala, chili powder, 1/4 teaspoon turmeric and lemon juice.
In a large skillet over high heat, add 1 teaspoon ghee. Add half of the chicken and cook until browned, and cooked through, about 5 minutes stirring halfway.
Set aside and repeat with the remaining ghee and chicken. Set aside.
Add 2 teaspoons ghee to the skillet, reduce heat to medium-high and add the onion, cook until they become golden about 3 to 4 minutes.
Add the green chili, cauliflower rice, remaining 1 teaspoon of salt, 1/2 teaspoon garam masala and 1/2 teaspoon turmeric.
Cook, stirring until tender, about 6 minutes.
Stir in chicken and garnish with cilantro.
Serve with lemon wedges.
Serving: 13/4 cups, Calories: 221kcal, Carbohydrates: 11.5g, Protein: 30g, Fat: 6.5g, Saturated Fat: 3g, Cholesterol: 92mg, Sodium: 646mg, Fiber: 4g, Sugar: 5.5gBlue Smart Points:1Green Smart Points:3Purple Smart Points:1Points +:5