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Keto Chicken Satay Sheet Pan Dinner with Vegetables


  • Author: Michelle Burns
  • Total Time: 0 hours
  • Yield: 6 servings 1x

Ingredients

Scale

Marinade

  • 1/4 cup canned unseetened coconut milk
  • 2 Tbs soy sauce
  • 1 Tbs fish sauce
  • 1 tsp grated lime zest
  • 1 clove garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 2 Tbs yellow curry powder
  • 1 tsp garam masala
  • 1 Tbs granulated erythritol
  • 2 Tbs avocado, peanut, or coconut oil

Satay

  • 1 1/2 pounds boneless skinless chicken breast, cut into strips or cutlets
  • 1/4 onion, cut into 2 inch pieces
  • 2 carrots, cut on the diagonal
  • 2 stalks celery, cut into 2 inch pieces
  • 1/4 head cabbage, cut into 3 inch wedges
  • 1/2 bell pepper, cut into 1 1/2 inch pieces
  • 1 cup cauliflower florets, cut into small florets

 


Instructions

Marinade

  • Combine all ingredients except the oil in a small bowl and mix together well.
  • In a large bowl, place chicken and vegetables.
  • Pour the marinade  over the meat and vegatables and mix to thoroughly coat.
  • Cover and refrigerated for at least 2 hours or overnight
  • Preheat the oven to 450ºF.
  • Remove the vegetables and chicken from the refrigerator and add the oil.
  • Mix well and spread the vegetables and meat on a sheet pan.
  • Bake for 12 minutes, then stir.
  • Bake for an additional 8 minutes.
  • Serve warm or cold with peantu sauce.
  • Garnish with cucumber slices, lime wedges, and fresh cilnator if desired.
  • Top with peanut sauce (see link below for recipe)

Notes

Source:  I Breathe I'm Hungry

Link: Satay Peanut Sauce

  • Prep Time: 15 minutes plus marinade
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 4 oz chicken, 2 T peanut sauce
  • Calories: 353
  • Fat: 14
  • Carbohydrates: 6
  • Fiber: 2
  • Protein: 40
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