Asian Keto Chicken with Cabbage Salad and Peanut Dressing

Tired of banal chicken legs? Give your dish a touch of Asia. A soy sauce marinade with garlic and ginger gives the chicken a spice. Place the cooked meat on a coleslaw pillow with peanut sauce, garnish with slices of avocado, lime and cilantro and a delicious meal is done. You don't even have to leave your home to enjoy this exotic.

Ingredients

• CHICKEN AND MARINADE
• 1.1 kg Chicken thighs
• 15 g Garlic ginger paste
• 2 tbsp. l. Tamari Soy Sauce
• 1 tbsp. l. Coconut oil
• 0.25 tsp Ground black pepper
• CABBAGE SALAD
• 225 g Red cabbage
• 175 g Bean sprouts
• 0,5 pcs Chili pepper
• 1 pc Carrot
• 30 g cilantro
• SPICY PEANUT SAUCE
• 2 tbsp. l. Peanut butter
• 175 ml Mayonnaise
• 0.5 tbsp. l. Siracha sauce
• 0.25 tsp Sesame oil
• 1 tbsp. l. Tamari Soy Sauce
• 5 g Garlic Ginger Paste
• GARNISH
• 1 pc Avocado
• 1 pc Lime
• Cilantro
• Chilli

Directions

1. Preheat oven to 200 ° C.
2. In a small bowl, combine the marinade ingredients. Place the chicken in a ziplock bag, pour in the marinade so that it completely covers the meat. Leave for 10 minutes at room temperature.
3. Place the chicken thighs on a baking sheet, skin side up. Bake in the oven until golden brown for 40 minutes or until the temperature inside the meat reaches 74 ° C. Allow to cool and then cut into small slices (5-2.5 cm).
4. In a large bowl, combine the ingredients for the coleslaw and in a small bowl for the sauce. Add the resulting sauce to the salad and mix thoroughly.
5. Divide the cabbage salad into portioned bowls. Top with chicken slices and garnish with chopped avocado, chili and lime. Alternatively: Serve the cabbage salad separately in a shared bowl.