Keto Fitness Club
600g Chicken Breast, diced
1 tsp Salt
1/2 tsp Cayenne Pepper / Hot Chilli Powder
150g Shallots, diced
1/2 tsp Ground Nutmeg
1 Green Chilli, diced (and added to taste)
250g Tomato Passata or Tinned Chopped Tomatoes
100g Peanut Butter or Almond Butter (100% nuts)
Marinate the diced chicken in the salt and cayenne pepper / hot chilli for at least 30 minutes.
Cooking the chicken option #1 - Ninja Foodi or Pressure Cooker
Place the chicken in the Ninja Foodi or Pressure Cooker with 250ml water and pressure cook on high for 5-7 minutes, depending on the size of the chunks.
Remove from the Ninja Foodi / Pressure Cooker when finished and place into a bowl with all the leftover liquid. Set to one side.
Cooking the chicken option #2 - Large Pan
Add 1 litre of water into a large pan and bring to the boil.
Add the chicken, reduce the heat to simmer and cover for 20 minutes or until the chicken is tender.
If you do not have a Ninja Foodi, you can prepare your sauce by following the same method below in a frying pan, or use your pressure cooker if it has a sauté function with adjustable heat setting.
Switch the Ninja Foodi to Sauté function on high and add the butter.
When the butter has melted, sauté the shallots until golden brown.
Turn the heat down to medium-low / low, add the nutmeg, green chillies to taste and the tomato passata / chopped tomatoes. Allow to simmer for 5 minutes.
Remove the chicken from the liquid and place into the sauce. Measure out 200ml of the liquid from the chicken and add this to the sauce as well.
Simmer covered for 10 minutes on low.
Stir in the peanut butter / almond butter and simmer on low for another 5 minutes before serving.
Nutrition per serving
Calories 368, Carbs (net) 5.3 grams, Protein 41.9 grams, Fat 19.3 grams
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