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Low Carb Low Sodium Crunchy Chicken with Creamy Curry Rice Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
★★★★☆
4.6/5
(2265 reviews)
By Zylo Nutritionist Team
Low Carb Low Sodium Crunchy Chicken with Creamy Curry Rice
Zylo Recipes

Description

This recipe guides you through preparing baked almond coconut chicken, a satisfyingly crunchy and wholesome dish perfect for those seeking a lighter alternative. Tender strips of chicken are enveloped in a delicate coating of finely ground almonds and unsweetened coconut flakes. This creates a delightful texture contrast, offering a satisfying crunch on the outside while keeping the chicken wonderfully moist inside.

The almond and coconut crust not only provides a textural delight but also infuses the chicken with subtle, nutty and sweet flavors. The natural fats present in the almonds and coconut contribute to a rich, fulfilling taste without being heavy. Served alongside is a creamy curry cauliflower rice, a flavorful and vibrant side dish that perfectly complements the chicken.

This 'rice' is made from finely grated cauliflower, offering a lighter and nutritious alternative to traditional rice. It's then infused with aromatic spices like garlic, ginger, and turmeric, creating a warm and inviting flavor profile. A touch of coconut milk adds a luxurious creaminess and subtle sweetness, balancing the savory spices beautifully.

Together, the baked almond coconut chicken and creamy curry cauliflower rice create a complete and balanced meal that is both flavorful and satisfying. It’s an excellent choice for a comforting family dinner or for preparing ahead of time for convenient and healthy meal prepping throughout the week. Feel free to adjust the seasoning to your personal preference, allowing the natural flavors of the ingredients to shine through.

For those seeking a quicker cooking method, the recipe also includes directions for using an air fryer. This method achieves a similar level of crispiness in a fraction of the time, making it ideal for busy weeknights. Whether baked in the oven or air-fried, this almond coconut chicken is sure to become a new favorite.

Preparation Time

Prep Time
10 min
Cook Time
25 min
Total Time
35 min

Nutrition Information

Per 1 serving serving
C
Calories
700 Kcal
C
Carbs
30 g
Fi
Fiber
5 g
Sugar
5 g
P
Protein
55 g
C
Fats
40 g
Saturated Fats 15 g
Unsaturated Fats 20 g
Cholestrol 150 mg
Sodium 200 mg
Potassium 500 mg
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Ingredients

    1.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    8 oz
    2.
    Olive Oil
    Olive Oil
    0.5 tsp
    3.
    Almonds, sliced
    Almonds, sliced
    2 oz
    4.
    Coconut, dried, shredded or flaked, unsweetened
    Coconut, dried, shredded or flaked, unsweetened
    4 tbsp, shredded
    5.
    Olive Oil
    Olive Oil
    0.5 tsp
    6.
    Cauliflower rice
    Cauliflower rice
    12 oz
    7.
    Onion powder
    Onion powder
    1 tsp
    8.
    Garlic powder
    Garlic powder
    0.75 tsp
    9.
    Ginger Ground Dry
    Ginger Ground Dry
    0.75 tsp
    10.
    Turmeric, ground
    Turmeric, ground
    0.5 tsp
    11.
    Water
    Water
    1.25 cup
    12.
    Coconut cream (liquid from grated meat)
    Coconut cream (liquid from grated meat)
    2 oz

Instructions

    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.
    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.
    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.
    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.
    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.