Whole30 Chicken Roti

Elevate your meal prep with this Whole30 Chicken Roti, a healthy and flavorful twist on a classic dish that’s perfect for anyone following a Whole30 or paleo lifestyle. Tender, bite-sized pieces of chicken are simmered in a rich, creamy coconut milk sauce infused with warm spices like turmeric, cumin, and coriander, creating a bold, aromatic filling. The chicken is then wrapped in crisp, blanched cabbage leaves, offering a grain-free alternative to traditional roti. Finished with a burst of zesty lime and fresh cilantro, this dish is as refreshing as it is satisfying. Ready in under 45 minutes and packed with vibrant flavors, this Whole30-friendly recipe is ideal for lunch, dinner, or meal prep. Garnish with extra cilantro and pair with a side of roasted vegetables for a complete, nutrient-packed meal.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 tablespoons coconut oil
• 1 medium yellow onion
• 3 pieces garlic cloves
• 1 inch ginger root
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon cayenne pepper
• 1 cup coconut milk
• 0.5 cup fresh cilantro
• 1 piece lime
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 8 pieces cabbage leaves

Directions

Step 1

Begin by finely dicing the onion and mincing the garlic cloves and ginger root.

Step 2

In a large pan, heat the coconut oil over medium heat.

Step 3

Add the diced onion to the pan, cooking for about 3 minutes until translucent.

Step 4

Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.

Step 5

Mix in the ground turmeric, cumin, coriander, and cayenne pepper, and stir for 1 minute to release the flavors.

Step 6

Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.

Step 7

Add the chicken to the pan, cooking for 5-7 minutes, until the chicken is browned on all sides.

Step 8

Pour in the coconut milk, stirring to combine. Lower the heat, and let the mixture simmer for 15 minutes until the chicken is fully cooked and the sauce thickens.

Step 9

While the chicken cooks, prepare the cabbage leaves by removing the thick stem for easier rolling.

Step 10

Once the chicken is cooked, squeeze fresh lime juice into the mixture and stir in half of the chopped cilantro.

Step 11

Lay out the cabbage leaves and spoon the chicken mixture into each leaf, rolling them up to form a roti.

Step 12

Garnish with the remaining cilantro and serve warm.

Nutrition Facts

Serving size	(1886.7g)

Amount per serving	% Daily Value*
Calories	1770.2

Total Fat 55.5g	0%
Saturated Fat 30.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 591.6mg	0%
Sodium 1923.7mg	0%
Total Carbohydrate 88.9g	0%
Dietary Fiber 24.1g	0%
Total Sugars 45.4g
Protein 228.1g	0%

Vitamin D 7.0IU	0%
Calcium 525.3mg	0%
Iron 15.0mg	0%
Potassium 3818.1mg	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: 28.3%

Protein: 51.6%

Carbs: 20.1%