30 Minute Keto Thai Chicken
30 Minute Keto Thai Chicken
This video is designed to teach everyone how to make 30 minute keto Thai Chicken
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Servings: 6 servings
Calories: 288kcal
Ingredients
- 1 lb jicama, shredded
- 3 medium carrots, sliced
- 1 medium zucchini, chopped
- 6 boneless chicken thighs
Sauce
- 3/4 cup coconut milk
- 2 TBS peanut butter, seed butter or peanut butter substitute can also use 2 TBS soft cream cheese plus 1 to 2 tsp peanut flavor for a peanut butter substitute
- 1 tsp chili powder, adjust according to desired spice
- 1 tsp ground ginger
- salt, pepper, onion powder and garlic powder to taste
- 3 mini sweet peppers, sliced
Instructions
- Preheat oven to 450 degree. Lightly grease a 3-quart casserole dish with cooking spray or oil. Spread the jicama evenly throughout the prepared casserole dish. Spread the carrots evenly over the jicama. Spread the zucchini evenly over the carrots.
- Sprinkle with salt, pepper, onion powder and garlic powder. Stir together until fully combined. Place the chicken evenly over the vegetables. Sprinkle with salt and pepper to taste. Set aside while making the sauce.
Sauce
- Place all the sauce ingredients into a small bowl and stir until fully combined and smooth. Spoon the sauce evenly over the chicken thighs. Top with the mini sweet peppers. Bake at 450 degrees for 30 minutes or until chicken is fully cooked. Remove from the oven. Allow to cool 5 minutes. Spoon desired amount of chicken and vegetables onto the serving plate of choice. Serve warm.
Nutrition
Serving: 1serving | Calories: 288kcal | Carbohydrates: 11g | Protein: 16.2g | Fat: 16.2g