Keto chicken curry bell-pepper sandwich

This easy, no-cook, dairy-free, egg-free, keto breakfast is perfect for busy mornings, especially if you prepare the chicken curry filling in advance and assemble the sandwich just before serving. The filling stays fresh in the refrigerator for days, making it ideal for a quick keto meal on a busy day.

December 30 2020 recipe by , photo by in Recipes, Breakfast, Lunch

Keto chicken curry bell-pepper sandwich

Name: Keto chicken curry bell-pepper sandwich
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 red bell peppers; 9 oz. cooked chicken, cut into small pieces; 1/2 cup mayonnaise or vegan mayonnaise; 1 tbsp curry powder; salt and ground black pepper, to taste; 1 scallion, finely sliced; 4 leaves butterhead lettuce

USMetric

4 servingservings

Ingredients

2 (10 oz.) 2 (280 g) red bell pepperred bell peppers
9 oz. 260 g cooked chicken, cut into small pieces
½ cup 120 ml mayonnaise or vegan mayonnaise
1 tbsp 1 tbsp curry powder
salt and ground black pepper, to taste
1 (½ oz.) 1 (15 g) scallion, finely slicedscallions, finely sliced
4 4 leaves butterhead lettuce

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Instructions

Instructions are for 4 servings. Please modify as needed.

Cut the bell peppers lengthwise and remove the seeds. Set aside.
In a medium-sized bowl, mix together the chicken, mayonnaise, scallions, and curry. Add salt and pepper to taste.
Place a salad leaf on every bell-pepper half. Divide the chicken curry mix into the bell peppers. Garnish with scallions if desired.

Tip

If you don't care for curry, omit it and use your preferred seasoning. Ranch, Italian or Tex-Mex flavors would be delicious! If you're using dried herbs, making the filling in advance allows even more time for the flavors to intensify.

Cucumber boats or slices can also be used in place of bell pepper if you prefer.