Sophie Laura's Keto Chicken Á La King & Zoodles
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Ingredients
- 28 oz chicken thigh fillets chopped into chunks
- 1 tbsp ghee or other animal fat: tallow, lard etc
- 7 oz spiralized zucchini
- 1 tbsp ghee or other fat ie. coconut oil, tallow etc
- 5 oz scallions chopped
- 4 oz red bell pepper chopped
- 4 oz button mushrooms quartered
- 1 tsp salt and pepper season to taste
- 3 oz grass-fed butter unsalted
- 1 tsp smoked paprika
- 1 tsp chilli flakes optional
- 1 cup bone broth homemade or organic
- 4 oz cream cheese full fat; softened
- 3 large egg yolks
- 1 tbsp fresh lemon juice
Instructions
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Sauté the chopped chicken thighs in the ghee or other animal fat over a medium heat for 15-20 minutes. Make sure to keep turning the pieces over to cook on all sides
For the zoodles:
-
Meanwhile, on a low heat melt the ghee in a medium pan with the spiralized zucchini and sauté for a few minutes until softened
For the sauce:
-
Heat the butter in a large saucepan and add the scallions, red pepper, mushrooms, salt and pepper and cook for 5 minutes until softened
-
In a medium saucepan warm the bone broth through then add the cream cheese and whisk to ensure it’s all blended
-
Stir this sauce into the large saucepan with the onions, peppers and mushrooms
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Whisk together the egg yolks, paprika and lemon juice in a small bowl then pour slowly into the sauce stirring constantly
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Over a very low heat cook for a few minutes until the sauce is slightly thicker
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Once the chicken is cooked through add to the sauce with the chilli flakes
-
Stir for a minute to combine the chicken nicely with the sauce
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Serve up Chicken Á La King with sautéed zoodles
Recipe Notes
Nutritional Information
per serving: total carbs 9g | protein 37g | fat 56g | kcals 681
