If you’re looking for a comforting keto meal but without all of the dairy, you have to try this Keto Southwest Chicken! It’s delicious and a crowd pleaser with my friends who are allergic to dairy or paleo. Depending on what broth and coconut milk you use, it easily fits the Whole30 guidelines as well. You use coconut milk and chicken broth simmered down with plenty of spices to make a thick, flavorful sauce.

I serve this meal over cauliflower rice, but with leftovers I’ve eaten it on a salad or over eggs for breakfast. It’s very versatile.

Ingredients

• 2lbs chicken thighs, or breast
• 1 tbsp. avocado or coconut oil
• Juice from 2 limes
• ½ cup chicken broth
• 1 tbsp. chili powder
• 1 tsp coriander
• 1 tsp garlic
• 1 tsp cumin
• 2 tsp paprika
• 1 tsp salt
• 1 can full fat coconut milk
• ½ bunch of cilantro
• 2 bell peppers, sliced thin

Directions

Preheat your oven to 350 degrees.

Season your chicken with salt and pepper. Let the tablespoon of oil heat up in a large, oven safe pan. Sear the chicken for 8 minutes on each side then put into the oven for 15 minutes.

Once the chicken is fully cooked, you’re going to add all of the spices, lime juice, chicken broth, and coconut milk. Put the chicken back onto the stove on low and let it simmer with a lid on for 10-15 minutes. You want to break the chicken down further, so it shreds and let the sauce thicken. If your stove cooks a bit hot and you notice your sauce is cooking down too fast, you can add some more chicken broth.

While the chicken is simmering, sauté your bell peppers in a separate pan. If you’re planning on eating this over cauliflower rice, go ahead and cook that as well.

Once your sauce has reduced down some, take two forks and shred the chicken.

Stir in the cooked bell peppers and chopped cilantro.

Serve over cauliflower rice and enjoy!

If you want something sweet after check out our Paleo Mexican Chocolate pudding with bacon hearts!

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