Keto: Cashew Butter Chicken Breast Masala
with Garlic-Sautéed Green Beans
Cooking time
20 minutes
Servings
2/4
Calories
450 /serving
Cashew butter makes the wheels go ’round. It’s the rich and nutty fuel behind the velvety sauce that’s draped over tender chicken breasts in this keto-friendly dish. It comes together in mouth-watering style with a boost from tomato paste, melted butter and our Mellow Mumbai spice mix, along with a handful of wilted greens. To go grain-free for the side, simply sauté green beans with a final dose of garlic for crisp green goodness.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 300g Green beans
- 15g Cashew butter
- 30ml Tomato paste
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Cashews, Milk
You will need:
2 Large pans
Whisk
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
6 g
Sodium
350 mg
Total Carb
22 g
Sugars
8 g
Protein
46 g
Fibre
7 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and keep warm, leaving any browned bits in the pan. Reserve the pan.
Sauté the green beans
Meanwhile, remove the stem ends of the green beans. In a second large pan, heat a drizzle of oil on medium-high. Add the green beans and sauté, 1 to 2 min., until beginning to soften. Add ½ the garlic, 1 tbsp water (double for 4 portions) and S&P. Sauté, 1 to 2 min., until crisp-tender.
Make the sauce
Heat the reserved pan on medium. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red. Add ¾ cup water (double for 4 portions), the remaining garlic and spices, and S&P. Cook, scraping up any browned bits, 2 to 3 min., until thickened. Add the cashew butter and 1 tbsp butter (double for 4 portions); whisk. Add the spinach, chicken and 2 tbsp water (double for 4 portions). Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until the spinach has wilted.
Plate your dish
Divide the green beans and chicken (slice beforehand if desired) between your plates. Spoon the sauce over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
