Keto Chicken Pastil

Savor the rich, comforting flavors of Keto Chicken Pastil, a low-carb twist on a beloved Southeast Asian dish. This recipe swaps traditional rice for cauliflower rice, creating a keto-friendly option that’s both hearty and satisfying. Tender chicken breast is simmered in a creamy coconut milk and soy sauce (or coconut aminos) blend, infused with the vibrant aromatics of garlic, onion, and ginger. The dish is beautifully wrapped in fragrant banana leaves or parchment paper, creating an effortless presentation with a rustic charm. Perfect for meal prep or an exciting weeknight dinner, this wholesome recipe is ready in under an hour and is sure to delight with its bold, tropical flavors and nutrient-packed ingredients.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 g Chicken breast
• 300 g Cauliflower rice
• 200 ml Coconut milk
• 2 tbsp Soy sauce (or coconut aminos for stricter keto)
• 2 tbsp Olive oil
• 3 cloves Garlic
• 1 medium Onion
• 1 tbsp Ginger
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 pieces Banana leaves or parchment paper
• 2 stalks Spring onions

Directions

Step 1

Begin by thinly slicing the chicken breast into bite-sized strips and set aside.

Step 2

Mince the garlic cloves and ginger, and finely chop the onion and spring onions.

Step 3

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic, ginger, and onion, sautéing until the onion becomes translucent.

Step 4

Add the sliced chicken into the pan, cooking and stirring until it begins to brown.

Step 5

Pour the soy sauce and coconut milk into the pan, stirring to combine.

Step 6

Allow the chicken to cook through, simmering for about 15 minutes.

Step 7

In a separate pan, lightly toast the cauliflower rice over medium heat until any excess moisture evaporates.

Step 8

Season the cauliflower rice with salt and pepper to taste. Mix well and remove from the heat.

Step 9

Lay out the banana leaves or parchment paper on a flat surface.

Step 10

Spoon a portion of cauliflower rice onto the center of each leaf or paper piece, spreading it out slightly.

Step 11

Top the rice with an equal portion of the cooked chicken mixture.

Step 12

Fold the leaves or parchment paper over the chicken and rice, forming a neat package and securing with kitchen twine if necessary.

Step 13

Serve warm, garnished with chopped spring onions.

Nutrition Facts

Serving size	(1264.2g)

Amount per serving	% Daily Value*
Calories	1248.4

Total Fat 47.1g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 5.1g
Cholesterol 430mg	0%
Sodium 5990.6mg	0%
Total Carbohydrate 59.0g	0%
Dietary Fiber 10.6g	0%
Total Sugars 29.0g
Protein 152.5g	0%

Vitamin D 0IU	0%
Calcium 224.7mg	0%
Iron 5.4mg	0%
Potassium 2708.7mg	0%

*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.

Source of Calories

Fat: 33.4%

Protein: 48.0%

Carbs: 18.6%