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Low Carb Almond Chicken Meal Prep Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
★★★★☆
4.6/5
(1640 reviews)
By Zylo Nutritionist Team
Low Carb Almond Chicken Meal Prep
Zylo Recipes

Description

Experience the enticing flavors of a Chinese-inspired almond chicken, perfect for preparing ahead and enjoying throughout the week. Tender pieces of chicken, marinated in a savory blend of soy sauce and rice wine, form the heart of this satisfying dish. The chicken is sautéed to perfection, achieving a delightful balance of textures – a slight crispness on the outside, giving way to a juicy and succulent interior.

The stir-fry is a colorful medley of crisp-tender vegetables. Carrots, cauliflower florets, celery, and onions are expertly combined, each contributing its unique texture and subtly sweet flavor. Aromatic garlic and ginger infuse the dish with their distinctive warmth, creating a captivating fragrance that will fill your kitchen.

The careful selection of vegetables ensures a harmonious blend of tastes and textures, making each bite a delightful experience. Toasted almonds are generously scattered throughout the stir-fry, providing a delightful crunch and a nutty aroma. Their presence elevates the dish, adding another layer of complexity and making it even more satisfying.

This flavorful stir-fry is designed for convenience. It reheats beautifully, making it an excellent choice for meal preparation. Simply portion the stir-fry into containers along with cauliflower rice, a light and healthy alternative.

The flavors meld together even more as it sits, ensuring that each subsequent meal is just as delicious as the first. For those who enjoy a touch of heat, a dash of chili paste adds a fiery kick that complements the other flavors perfectly. Its vibrant spiciness awakens the palate and adds an exciting dimension to the dish.

This recipe is also gluten-free, making it accessible to a wider range of dietary needs. The use of soy sauce or coconut aminos ensures that everyone can savor the delicious flavors without compromise. To enrich the dish further, consider adding a drizzle of oil, extra almonds, or pairing it with creamy avocado slices.

Alternatively, dry sherry can be used for the rice wine. Each element works in harmony to create a balanced and fulfilling meal that is both convenient and irresistibly delicious.

Preparation Time

Prep Time
35 min
Cook Time
20 min
Total Time
55 min

Nutrition Information

Per 1 container serving
C
Calories
460 Kcal
C
Carbs
9 g
Fi
Fiber
4 g
Sugar
3 g
P
Protein
34 g
C
Fats
32 g
Saturated Fats 3 g
Unsaturated Fats 27 g
Cholestrol 85 mg
Sodium 450 mg
Potassium 600 mg
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Ingredients

    1.
    Carrots, raw
    Carrots, raw
    4 oz
    2.
    Cauliflower
    Cauliflower
    12 oz
    3.
    Celery
    Celery
    10 oz
    4.
    Onion
    Onion
    1 small
    5.
    Garlic
    Garlic
    3 clove
    6.
    Ginger
    Ginger
    2 tbsp
    7.
    Chicken Dark Meat Thigh Only Enhanced Raw
    Chicken Dark Meat Thigh Only Enhanced Raw
    3 lb
    8.
    Tamari sauce
    Tamari sauce
    1 tbsp
    9.
    Shaoxing Rice Wine
    Shaoxing Rice Wine
    2 tbsp
    10.
    Tamari sauce
    Tamari sauce
    1 tbsp
    11.
    Shaoxing Rice Wine
    Shaoxing Rice Wine
    2 tbsp
    12.
    Baking Aids Xanthan Gum
    Baking Aids Xanthan Gum
    2 tsp
    13.
    Sesame oil
    Sesame oil
    1 tsp
    14.
    Avocado oil
    Avocado oil
    2 tbsp
    15.
    Almonds
    Almonds
    0.5 cup
    16.
    Cauliflower
    Cauliflower
    12 oz

Instructions

    1.
    Dice the chicken thighs into 1 dice and place it into a mixing bowl with 1 tbsp soy sauce and 2 tbsp Shaoxing wine. Mix well to combine. Set aside while you chop the vegetables.
    2.
    Peel the carrots and cut them on a rolling bias into 1 ½ pieces. Wash and chop the cauliflower into florets (removing the stem and leaves). Wash and slice the celery on a bias into long strips. Dice the white onion. Mince the garlic and ginger together well.
    3.
    To make the stir fry sauce, combine the remaining soy sauce, Shaoxing wine, xanthan gum, and sesame seed oil. The xanthan may not mix well into the mixture, but it will dissolve during the heating process.
    4.
    Preheat a large nonstick skillet over medium-high heat until hot. Add in the avocado oil and swirl the pan to coat. Add in the diced onion, garlic, and ginger. Stir until fragrant, about 30 seconds.
    5.
    Add in the chicken and cook until no longer pink. Please cook the chicken on the highest heat possible to achieve nice coloration and water evaporation.
    6.
    Find the largest piece of diced chicken and check its inside to make sure it is no longer pink on the inside. Set the chicken aside in a clean bowl once cooked completely. The chicken will continue to cook in the bowl, but this is ok.
    7.
    To the same pan, add another tablespoon of avocado oil. Add in the carrots and celery and cook for one minute. You want to cook the vegetables just enough they are starting to soften, but are still very crunchy.
    8.
    Then add in the cauliflower. Add ⅓ of the prepared sauce. Stir the mixture frequently to prevent burning and to help cook the vegetables.
    9.
    Once the vegetables are cooked but still crunchy, add the chicken in along with the remaining sauce.
    10.
    Toss in the almonds. Cook until everything is hot and the sauce is glazing the stir fry. Divide the cauliflower rice among the meal prep containers and divide the almond chicken too.