December 30 2020 recipe by Jill Wallentin![Jill Wallentin]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Breakfast, Lunch
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Breakfast, Lunch 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.
USMetric
servingservings
Ingredients
- 2 (8 oz.) 2 (240 g) red bell pepperred bell peppers
- 9 oz. 260 g chicken breast, cooked and cut into small pieceschicken breasts, cooked and 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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Making low carb simple
Instructions
- 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.
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