Ghee‑Sautéed Chicken with Mushrooms, Baby Corn & 100 g Broccoli (Rice Optional)

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.

Ingredients (serves 1)

• 1 chicken breast (about 150–200 g), sliced or cubed
• 1 tbsp ghee (plus ½ tbsp if needed)
• 100 g broccoli florets
• 75–100 g baby corn, halved lengthwise (use less if strict on carbs)
• 100–150 g mushrooms, sliced
• 1 cup shredded lettuce (for serving)
• 1 small scoop cooked rice (optional)
• 1 tsp mixed dried herbs (oregano/thyme/parsley)
• 1/2 tsp paprika (optional)
• Salt and freshly ground black pepper, to taste
• 1 clove garlic, minced (optional)
• 1 tbsp butter (optional, for finishing)
• Lemon wedge (optional)

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).

Flavor profile

• Buttery, savory, herb‑forward with earthy mushrooms and a bright lemon finish.

Keto note

• With rice included this is a moderate‑carb meal — omit or swap rice for cauliflower rice for strict keto.

A solid keto meal worth sharing. Publish it so the keto community can enjoy it too.