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prep time
10 min
cook time
25 min
ready time
35 min
Low Carb Low Sodium Crunchy Chicken with Creamy Curry Rice
Healthy and crunchy baked chicken is coated with almonds and unsweetened coconut flakes in this delicious Keto-friendly dish. The low-carb “breading” has a natural fat content that helps you stay in ketosis, and If you’re on a low sodium Keto diet, you’ll appreciate this recipe too. There’s minimal sodium and you only need to add salt to your taste to flavor the dish. Don’t worry though, you don’t have to be on a low sodium diet to enjoy the meal! Served on the side of your baked chicken is a complementary spread of creamy curry cauliflower rice. You’ll taste garlic, ginger, turmeric, and coconut, not cauliflower. Serve the meal for a family at the dinner table or stow away leftovers for meal prepping.
This is a low sodium Keto recipe
Please note this recipe is categorized as a low sodium Keto chicken recipe. Salt is not included in the ingredients. If you’re not on a low sodium diet, you can still make this recipe and just include salt and pepper to your taste. There are instructions in the recipe to guide you on when to season the dish.
Air fry the chicken
Shorten your cooking time by using an air fryer! If you own one, preheat it to 350 F (180 C). Cook the chicken in half the time as you would baking it in your oven. Cooking times will vary based on your style of air fryer and how your chicken strips are cut. Keep an eye on the chicken to avoid overcooking or burning if you choose this method.
Net Carbs
10 g
Fiber
9.8 g
Total Carbs
20 g
Protein
34.3 g
Fats
37.8 g
523 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Breast Boneless Skinless Raw
8 oz
Olive Oil
0.5 tsp
Almonds, sliced
2 oz
Coconut, dried, shredded or flaked, unsweetened
4 tbsp, shredded
Olive Oil
0.5 tsp
Cauliflower rice
12 oz
Onion powder
1 tsp
Garlic powder
0.75 tsp
Ginger Ground Dry
0.75 tsp
Turmeric, ground
0.5 tsp
Water
1.25 cup
Coconut cream (liquid from grated meat)
2 oz
Recipe Steps
steps 5
35 min
Step 1
Preheat an oven to 375 F (190 C) and line a baking sheet with parchment paper. Slice chicken breast into thin halves then cut the chicken into strips (or purchase chicken breast already cut into tenders). Add the chicken strips to a mixing bowl and coat them in the first amount of olive oil. You may also salt and pepper the chicken to taste as desired.Step 2
On a plate, add sliced almonds and flaked or shredded coconut. Use your hands to crush the ingredients into small bits for coating the chicken. Pick up each strip of chicken and roll/press it into the almonds and coconut until it’s entirely covered.Step 3
Add each piece of “breaded” chicken to your baking sheet. Bake the chicken in your oven for 20-25 minutes. Look for a golden color on the edges of the coconut and almond flakes to check for doneness. Set the chicken aside to rest when done.Step 4
While the chicken is cooking, heat the second amount of olive oil in a large skillet over high heat on your stove. Add cauliflower rice to the hot oil, then season the skillet with onion powder, garlic powder, powdered ginger, and powdered turmeric. Again, you can also include salt and pepper to taste. Cook the rice and the spices until they’re golden and very fragrant in the pan.Step 5
Pour water into the pan, then bring it to a simmer. Stir coconut cream into the cauliflower until it all breaks up and turns your liquid into a creamy yellow color. Let the skillet simmer over low heat until it reduces and thickens to a “creamy curry” consistency, then serve.
