Keto Indian Pepper Thali
A keto twist on traditional Indian cuisine, featuring a thali-style meal with a variety of flavors and textures.
Ingredients
- ●2 tablespoons nurturing oilUse a neutral-tasting oil for high heat.
- ●4 peppersAny color, but red is recommended for sweetness.
- ●1 tsp thali spicesA blend of common Indian spices like cumin, coriander, and turmeric.
- ●4-6 keto naanMake your own using almond flour or coconut flour.
- ●1 large cucumberSliced for a refreshing side dish.
- ●1 large tomatoDiced for a tangy side dish.
- ●1 large onionThinly sliced for a sweet side dish.
- ●1 pound chicken breastCooked to a safe internal temperature of 165°F (74°C).
- ●1 cup keto yogurtChoose a plain, unflavored variety for a keto-friendly side dish.
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Cook the chicken breast in the oven for 20-25 minutes, or until it reaches a safe internal temperature.
- 3
While the chicken cooks, heat the nurturing oil in a large skillet over medium-high heat.
- 4
Add the sliced onion to the skillet and cook for 5-7 minutes, or until it's caramelized and golden brown.
- 5
Add the diced tomato and sliced cucumber to the skillet and cook for an additional 2-3 minutes.
- 6
Stir in the thali spices and cook for 1 minute.
- 7
Slice the cooked chicken breast into thin strips and add it to the skillet.
- 8
Stir in the keto yogurt and cook for an additional 1-2 minutes.
- 9
Serve the thali-style meal with the keto naan on the side.
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