Keto Recipe: Chicken Satay Sheet Pan Dinner

Chicken Satay Sheet Pan Dinner

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Custom Keto Diet

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  1. [Recipe from here](


    For the satay:

    • 1/4 cup canned coconut milk (unsweetened)

    • 2 tablespoons soy sauce

    • 1 tablespoon fish sauce

    • 1 teaspoon grated lime zest

    • 1 clove garlic, minced

    • 1 inch piece of ginger, peeled and minced

    • 2 tablespoons yellow curry powder

    • 1 teaspoon garam masala

    • 1 tablespoon granulated erythritol

    • 2 pounds boneless skinless chicken breast, cut into strips or cutlets

    • 3 cups riced cauliflower

    • 2 tablespoons avocado oil

    • Lime wedges, cilantro, shredded cabbage and/or cucumber slices to garnish

    For the peanut sauce:

    • 1/2 cup peanut butter or almond butter (sugar free, all natural)

    • 2 teaspoons minced fresh ginger

    • 1 teaspoon minced fresh garlic

    • 1 tablespoon chopped fresh jalapeño pepper

    • 1 tablespoon fish sauce (sugar free)

    • 1 tablespoon white vinegar (sugar free)

    • 1 tablespoon lime juice

    • 2 tablespoons water

    • 2 tablespoons erythritol


    For the satay:

    • Combine the coconut milk, soy sauce, fish sauce, lime zest, garlic, ginger, curry powder, garam masala, and erythritol in a large bowl. Add the chicken and stir well so all of the pieces are coated.

    • Cover and marinate in the refrigerator for at least 2 hours or overnight (or freeze until ready to thaw and cook.)

    • When ready to cook preheat the oven to 450 degrees Fahrenheit.  

    • Spread cauliflower rice over the sheet pan.  

    • Place the chicken pieces on top of the cauliflower.  

    • Drizzle with avocado oil.  

    • Bake for 20 minutes. Serve warm or cold with the peanut sauce, garnished with cucumber slices, shredded cabbage, lime wedges, and fresh cilantro if desired. Store leftovers in an airtight container for up to 5 days. 

    To make the peanut sauce:

    • Combine all of the sauce ingredients in a blender, magic bullet, or food processor and blend until smooth.

    • Taste and adjust sweetness and saltiness to your preference before serving.

    • Store leftovers in the refrigerator for up to 1 week. 

    **Macros (4oz chicken, 1/2 cup rice, 2T sauce)**

    Calories: 353

    Fat: 32g

    Net carbs: 9g

    Protein: 33g

    **I used chicken thighs in mine so it was higher in fat and calories.


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