Chicken Tikka Masala

(Source) Pair this with cauliflower rice?

Ingredients

  • 2 1/2 lbs. Boneless skinless chicken breast
  • 2 tbsp. Olive Oil
  • 2 tsp. Onion Powder
  • 3 cloves Garlic, minced
  • 1 inch Ginger Root, grated
  • 3 tbsp. Tomato Paste
  • 5 tsp. Garam Masala
  • 2 tsp. Smoked Paprika
  • 4 tsp. Kosher Salt
  • 10 oz. can Diced Tomatoes
  • 1 cup Heavy Cream
  • 1 cup Coconut Milk (from the carton)
  • Fresh Cilantro, chopped (for topping)
  • 1 tsp. Guar Gum

Instructions

  1. Add chicken to slow cooker and grate 1 inch knob of ginger over the top.
  2. Add all dry spices into the slow cooker and mix well.
  3. Add canned diced tomatoes and tomato paste into slow cooker, then mix well again.
  4. Lastly, add 1/2 cup coconut milk and mix together thoroughly. Cook on low for 6 hours or high for 3 hours.
  5. Once the slow cooker is done, add the remaining coconut milk, heavy cream, and guar gum and mix thoroughly into the chicken. It should help the curry thicken well; serve over cauliflower rice or vegetable of your choice.

This makes a total of 5 servings of Slow Cooker Keto Chicken Tikka Masala. Each serving comes out to be 493 Calories, 41.2g Fats, 5.8g Net Carbs, and 26g Protein.

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Low Carb Chicken Parmesan with Zucchini Noodles

Ingredients

  • Chicken Parmesan
    • 2.00 lb(s), Chicken – Breast, meat only, raw
    • 0.25 cup(s), Cheese – Parmesan, grated
    • 0.25 cup(s), Mexican Blend Shredded Cheese
    • 0.50 tsp(s), Spices – Garlic powder
    • 1.00 tsp, leaves, Spices – Oregano, dried
    • 0.10 tbsp, Spices – Onion powder
    • 2.00 stick, 24g, Polly-o String 2% Mozzarella Cheese
    • 2.00 container (9/10 cup (61g) ea.), No Salt Added Tomato Sauce
  • Zoodles
    • 4-6 small zucchini
    • 2 T. Olive Oil
    • 1 T. Minced Garlic

Directions

  1. Preheat oven to 350.
  2. Coat bottom of glass pan with sauce.
  3. Butterfly chicken breasts.
  4. Season chicken with spices.
  5. Top with remaining sauce and cheese.
  6. Bake covered for 25 mins.
  7. Broil for a few minutes at the end if you want the cheese to get bubbly and crispy.
  8. While baking, spiralize 1-2 zucchini per person.
  9. Toss zucchini in olive oil and minced garlic and sauté until fully heated.

Nutritional Information

1/4th Recipe (Chicken parm only): 371 cal, 9 g fat, 10 g carbs, 2 g fiber, 60 g protein