Whole30 Chicken Qeema
Dive into the bold and nourishing flavors of Whole30 Chicken Qeema, a healthy spin on a traditional South Asian favorite that’s perfect for clean eating and meal prep. This gluten-free and dairy-free dish features tender ground chicken simmered with aromatic spices like cumin, coriander, turmeric, and red chili, creating a fragrant base complemented by sweet green peas and tangy bursts of fresh cilantro. Ready in under 45 minutes, this protein-packed recipe is an ideal option for busy weeknights and pairs beautifully with cauliflower rice or a crisp side salad for a balanced meal. With every bite, savor the vibrant taste of wholesome ingredients carefully crafted into a dish that fits your Whole30 lifestyle while delighting your taste buds!
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Recipe Information
Ingredients
- 500 g ground chicken
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 large tomato, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 0.5 tsp turmeric powder
- 0.5 tsp red chili powder
- 0.5 tsp ground black pepper
- 1 tsp sea salt
- 100 g frozen green peas
- 2 tbsp fresh cilantro leaves, chopped
- 1 lemon, cut into wedges
Instructions
Heat the olive oil in a large skillet over medium heat. Add the cumin seeds and sauté for about 30 seconds until they start to sizzle and release their aroma.
Add the chopped onion to the skillet and cook for about 5 minutes until it becomes translucent and starts to brown.
Stir in the garlic and ginger, and cook for another 2 minutes until the raw smell dissipates.
Add the ground chicken to the skillet, breaking it apart with a wooden spoon, and brown it evenly for about 5-7 minutes.
Once the chicken is browned, add the tomato, coriander powder, turmeric, red chili powder, black pepper, and salt. Mix well to combine.
Cook the mixture for about 10 minutes until the tomatoes break down and the spices are well integrated into the chicken.
Add the green peas to the skillet, and mix well. Cover and cook for another 5 minutes until the peas are tender and the flavors meld together.
Turn off the heat and stir in the chopped cilantro leaves.
Serve the chicken qeema with lemon wedges on the side to squeeze over before eating. Enjoy this dish alone or with a side of cauliflower rice for a complete meal.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 2693 mg | 117% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 16.2 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3848 mg | 82% | |
*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.
