Whole30 Chicken Keema
Whole30 Chicken Keema is a wholesome and flavor-packed dish that combines the aromatic spices of traditional Indian cuisine with a modern, health-conscious twist. Made with ground chicken, warming spices like cumin, coriander, and turmeric, and a vibrant mix of diced tomatoes, peas, and fresh cilantro, this recipe is both satisfying and nutritious. Ready in just 40 minutes, it’s perfect for busy weeknights and fits seamlessly into a Whole30 diet thanks to its clean, wholesome ingredients. Drizzled with fresh lemon juice and paired with cauliflower rice or crisp lettuce cups, this dish offers a bright, tangy, and protein-rich meal that the whole family will love. Ideal for those seeking a paleo-friendly or gluten-free dinner idea, this Chicken Keema recipe is as easy to make as it is packed with bold, irresistible flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 pound ground chicken
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper
- 0.25 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 cup frozen peas
- 0.25 cup fresh cilantro, chopped
- 2 small green chilies, sliced
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the finely chopped onion and sauté until they are soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger and cook for about 1 minute until fragrant.
Increase the heat to medium-high and add the ground chicken to the skillet. Cook, breaking it apart with a spatula, until it's browned and cooked through, about 7-8 minutes.
Mix in the ground coriander, cumin, turmeric, cayenne pepper, cinnamon, sea salt, and black pepper. Stir well to coat the chicken evenly with the spices.
Pour in the diced tomatoes with their juices, and bring the mixture to a simmer. Lower the heat and let it cook for about 10 minutes, allowing the flavors to meld together.
Stir in the frozen peas, and cook for another 3-4 minutes until the peas are heated through.
Remove the skillet from the heat and garnish with fresh cilantro and sliced green chilies.
Drizzle the lemon juice over the top just before serving for a fresh and tangy finish.
Serve hot and enjoy your Whole30 Chicken Keema with cauliflower rice or lettuce cups.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3123 mg | 136% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 27.5 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4237 mg | 90% | |
*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.
