Ghee‑Sautéed Chicken with Mushrooms, Baby Corn & 100 g Broccoli (Rice Optional)
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Ingredients
Instructions
- 1
Prep: Season chicken with salt, pepper, paprika and half the herbs. Trim broccoli into small florets. Halve baby corn, slice mushrooms, mince garlic.
- 2
Blanch broccoli briefly (1 min) then drain — keeps it bright and tender.
- 3
Heat 1 tbsp ghee in a skillet over medium‑high. Sear chicken 3–4 min per side until golden and cooked through. Remove and keep warm.
- 4
Add remaining ½–1 tbsp ghee to pan. Sauté garlic 20–30 sec. Add mushrooms and baby corn; cook 3–4 min until mushrooms brown.
- 5
Add broccoli, season with salt, pepper and remaining herbs. Toss 2–3 min until heated through.
- 6
Return chicken to pan, mix, and finish with butter if using. Adjust seasoning and squeeze lemon if desired.
- 7
Serve the chicken and veg over shredded lettuce. Place the scoop of rice on the side (note: rice adds carbs — keep portion small).
- 8
Buttery, savory, herb‑forward with earthy mushrooms and a bright lemon finish.
- 9
With rice included this is a moderate‑carb meal — omit or swap rice for cauliflower rice for strict keto.
Backstory: Dr. Kobe Keto here — I keep flavor big and carbs manageable. With 100 g broccoli and a scoop of rice available, this scaled recipe balances taste and portion control.
