Curry Chicken Skillet

Curry Chicken Skillet

Curry Chicken Skillet at Elite Training Facility

Curry Chicken Skillet

Keyword: high protein low carb foods
Servings: 6
Calories: 207kcal
Author: Elite Training Facility


  • 1.5 tbsp olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • salt and pepper
  • 100 ml water
  • 1.5 tsp cumin
  • 1.5 tsp curry powder
  • 3/4 tsp onion powder
  • 3/4 tsp garlic powder
  • 3/4 tsp coriander
  • 3/4 tsp garam masala
  • 3/4 tsp salt
  • 100 ml tomato sauce
  • 3/4 head cauliflower riced, roughly 4 cups
  • 2 1/4 cups green beans fresh or frozen


  • Heat oil in a large non-stick pan. Add chicken ad cook 5 minutes per side, or until cooked through. Transfer to clean plate.
  • Drain pan if there is excessive oil. Add the water and spices and simmer for 2 minutes, stirring constantly.
  • Add the tomato sauce and stir until completely mixed with the spices.
  • Add the riced cauliflower in two batches, stirring until the tomato sauce/spice mixture is completely mixed in. Add the green beans and cook for 2 - 4 minutes, until soft and cooked through.
  • Split up into 2 cup portions and enjoy!


Tip: To make cauliflower rice, pulse raw cauliflower in a food processor util pieces resemble rice.
Tip: Store in sealed containers in the fridge for easy lunches for up to 4 days. Reheat until steaming hot.


Serving: 2cups | Calories: 207kcal | Carbohydrates: 8g | Protein: 24g | Fat: 8g | Fiber: 3g
Tried this recipe?Let us know how it was!

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