Low Carb Chicken Pastil
Indulge in the vibrant flavors of Southeast Asia with this Low Carb Chicken Pastil, a healthy twist on the classic Filipino delicacy. Perfect for keto enthusiasts and anyone looking to reduce carbs, this recipe swaps traditional rice with tender cauliflower rice, enhanced by juicy strips of chicken seasoned with soy sauce, fish sauce, and aromatic spices. Wrapped in fragrant banana leaves, these portable packets not only preserve the dish’s steam-infused goodness but also add an authentic touch that’s hard to resist. Ready in just 45 minutes, this guilt-free, protein-packed fusion dish is ideal for meal prep or a unique dinner idea. Serve warm and savor every bite, either on its own or with your favorite dipping sauce, for a true culinary escape!
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 1 pound Chicken breast
- 2 tablespoons Coconut oil
- 1 medium Onion
- 3 cloves Garlic cloves
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Salt
- 4 sheets Banana leaves
Instructions
Cut the chicken breast into small, thin strips and set aside.
Mince the onion and garlic cloves finely.
In a large skillet, heat 1 tablespoon of coconut oil over medium heat.
Add the minced onion and garlic to the skillet, and sauté until they become translucent and fragrant, about 3 minutes.
Add the chicken strips to the skillet and cook until they are no longer pink, about 5-7 minutes.
Pour in the soy sauce, fish sauce, black pepper, and salt. Stir well to incorporate all the flavors. Let it simmer on medium-low heat for another 5 minutes.
In another pan, heat the remaining 1 tablespoon of coconut oil over medium heat.
Add the cauliflower rice and sauté until the cauliflower is tender, about 5 minutes.
Reduce the heat to low, and mix the cooked chicken mixture with the cauliflower rice. Stir until well combined.
Cut the banana leaves into manageable sizes if needed, about 10 inches for each sheet.
Spoon a portion of the chicken and cauliflower rice mixture onto the center of a banana leaf.
Fold the banana leaf around the mixture, securing the ends by folding them under or tying with a string if necessary.
Repeat the wrapping process until all the mixture is used up.
Serve the wrapped pastils warm. They are traditionally eaten as is or with a dipping sauce of choice.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.3 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 667 mg | 14% | |
*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.
