Go Back

Low Carb Indian Spiced Chicken

Ingredients

  • 2 Lb Chicken Breasts
  • 2 T Lemon Juice
  • 1-2 T Avocado or Olive Oil
  • 1/2 T Paprika
  • 1 t Salt
  • Few Shakes Cayenne
  • 1/2 T Turmeric
  • 1 t Cumin
  • 1/2 T Coriander
  • 1 Med Diced Onion
  • 14.5 oz Petit Diced Tomatoes
  • 15 oz Canned Green Peas, Drained
  • 3/4 C Non-fat Greek yogurt

Instructions

  • In a baggie place everything except the chicken and the last 2 ingredients. Squish everything around and add the chicken. Coat the chicken with the sauce. You can freeze at this point or cook with your preferred method. If you area cooking now, add the tomatoes to your pot or dish.
  • I cooked mine in the instant pot. I added the tomatoes and cooked for 10 minutes, manual high. Allow to naturally release for about 8-10 minutes. Shred the chicken if desired, Stir in the peas and non-fat Greek yogurt or coconut milk.
  • If you want to cook in your crockpot, follow the instructions above but cook on low for 5-7 hours or high 3-4 hours. You can bake in a baking dish at 350 degrees for 30-40 minutes. This will depend on how thick the breasts are.