Whole30 Chicken Roti
Elevate your meal prep with this Whole30 Chicken Roti recipe, a flavorful and wholesome twist on a classic dish. This gluten-free, dairy-free, and paleo-friendly recipe features tender, bite-sized chicken breasts simmered in a fragrant blend of coconut milk, turmeric, cumin, coriander, and fresh ginger. Wrapped in crisp cabbage leaves instead of traditional flour wraps, these rotis are light yet satisfying, perfect for anyone following a Whole30 diet. A squeeze of fresh lime and a sprinkle of chopped cilantro add a burst of freshness to each bite. Ready in just 45 minutes, this recipe is ideal for a healthy weeknight dinner or meal prep. Indulge in the bold, aromatic spices while staying on track with your wellness goals!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons coconut oil
- 1 medium yellow onion
- 3 pieces garlic cloves
- 1 inch ginger root
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 cup coconut milk
- 0.5 cup fresh cilantro
- 1 piece lime
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 pieces cabbage leaves
Instructions
Begin by finely dicing the onion and mincing the garlic cloves and ginger root.
In a large pan, heat the coconut oil over medium heat.
Add the diced onion to the pan, cooking for about 3 minutes until translucent.
Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
Mix in the ground turmeric, cumin, coriander, and cayenne pepper, and stir for 1 minute to release the flavors.
Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
Add the chicken to the pan, cooking for 5-7 minutes, until the chicken is browned on all sides.
Pour in the coconut milk, stirring to combine. Lower the heat, and let the mixture simmer for 15 minutes until the chicken is fully cooked and the sauce thickens.
While the chicken cooks, prepare the cabbage leaves by removing the thick stem for easier rolling.
Once the chicken is cooked, squeeze fresh lime juice into the mixture and stir in half of the chopped cilantro.
Lay out the cabbage leaves and spoon the chicken mixture into each leaf, rolling them up to form a roti.
Garnish with the remaining cilantro and serve warm.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1924 mg | 84% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 45.4 g | ||
| Protein | 228.1 g | 456% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 525 mg | 40% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3818 mg | 81% | |
*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.
