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Savory Almond Butter Chicken Thigh Skillet

Savory Almond Butter Chicken Thigh Skillet

This savory almond butter chicken thigh recipe is a one-pan meal that is full of nutty flavor. The recipe is low carbs, high in protein, and sweetened with a low glycemic sweetener to add a slight sweetness to the recipe without a sugar spike!
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: dinner, Lunch, Main Dish
Cuisine: Indian
Keyword: Chicken, chicken thighs, coconut milk, dinner, gluten free, low carb, lunch, main dish
Servings: 4 meals
Calories: 491kcal
Author: Nick Quintero

Ingredients

For Sauce

  • ⅓ cup unsalted/unsweetened almond butter
  • ⅔ cup full fat coconut milk
  • 3 tablespoon coconut aminos
  • 2 tablespoon lime juice
  • 1 tablespoon Now Foods Organic 1:1 Monk Fruit Sweetener
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground ginger

For Chicken

  • Salt and pepper to taste
  • 1 tablespoon olive oil or ghee
  • 1 lb. boneless skinless chicken thighs sliced into 2-inch pieces and excess fat trimmed
  • 1 teaspoon minced garlic
  • 1 cup chopped red bell pepper
  • ½ cup fresh chopped cilantro
  • 2 tablespoon chopped raw almonds

For Serving

  • 1 tablespoon olive oil
  • 2 cups baby broccoli ends trimmed
  • 1 cup sliced red onion
  • Salt and pepper to taste

Instructions

  • Whisk together ingredients for the sauce in a medium mixing bowl. Set aside.
  • Heat olive oil over medium-high heat in a medium skillet. Blot chicken pieces dry with a paper towel and season with salt and pepper. Add chicken thighs and brown for 6 minutes. Add bell pepper and garlic to pan and sauté for 2 minutes longer.
  • Pour sauce on top to cover chicken and vegetables. Stir well. Bring to a simmer and reduce heat to medium-low. Simmer for 12-15 minutes, until chicken is cooked through.
  • Divide almond chicken between 4 teal MPOF containers and top with cilantro.
  • Clean pan and return to stove. Heat 1 tablespoon of olive oil over medium heat and add onions. Sauté for 5 minutes. Add broccoli to pan and stir. Cover with lid and cook 6-7 minutes longer, until broccoli is tender.
  • Divide broccoli and onions between small compartments of teal containers. Sprinkle with salt and pepper, then stir. Cover with lid and cook 6-7 minutes longer, until broccoli is tender.
  • Divide broccoli and onions between small compartments of teal containers. Sprinkle with salt and pepper.

Video

Nutrition

Calories: 491kcal | Carbohydrates: 21g | Protein: 26g | Fat: 33g | Sodium: 585mg | Fiber: 9g
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