Keto Chicken Pastil
Indulge in the delectable flavors of **Keto Chicken Pastil**, a low-carb twist on the beloved Filipino comfort food. This keto-friendly recipe swaps traditional rice for fragrant cauliflower rice, creating a flavorful base that pairs perfectly with tender strips of chicken cooked in a creamy coconut milk and soy sauce mixture. Infused with aromatic ginger, garlic, and onions, and wrapped in banana leaves for a rustic, authentic touch, this dish boasts both bold flavors and a wholesome edge. Ready in just 50 minutes, this gluten-free, dairy-free, and customizable meal is perfect for anyone following a ketogenic lifestyle. Serve it warmly wrapped, with a garnish of spring onions, to impress guests or elevate your family dinner!
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Recipe Information
Ingredients
- 500 g Chicken breast
- 300 g Cauliflower rice
- 200 ml Coconut milk
- 2 tbsp Soy sauce (or coconut aminos for stricter keto)
- 2 tbsp Olive oil
- 3 cloves Garlic
- 1 medium Onion
- 1 tbsp Ginger
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 pieces Banana leaves or parchment paper
- 2 stalks Spring onions
Instructions
Begin by thinly slicing the chicken breast into bite-sized strips and set aside.
Mince the garlic cloves and ginger, and finely chop the onion and spring onions.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic, ginger, and onion, sautéing until the onion becomes translucent.
Add the sliced chicken into the pan, cooking and stirring until it begins to brown.
Pour the soy sauce and coconut milk into the pan, stirring to combine.
Allow the chicken to cook through, simmering for about 15 minutes.
In a separate pan, lightly toast the cauliflower rice over medium heat until any excess moisture evaporates.
Season the cauliflower rice with salt and pepper to taste. Mix well and remove from the heat.
Lay out the banana leaves or parchment paper on a flat surface.
Spoon a portion of cauliflower rice onto the center of each leaf or paper piece, spreading it out slightly.
Top the rice with an equal portion of the cooked chicken mixture.
Fold the leaves or parchment paper over the chicken and rice, forming a neat package and securing with kitchen twine if necessary.
Serve warm, garnished with chopped spring onions.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5991 mg | 260% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 29.0 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2709 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
