This Chicken and Broccoli dish is the perfect balance of sweet and savory, and the almond butter marinade is full of flavor.

Ready in 30 minutes
Serves 4 people
Macros: Net Carbs 11g, Fat 68g, Protein 45g


  • ½ cup almond butter
  • Juice of 2 limes
  • 2 ½ tablespoons tamari
  • 2 teaspoons garlic, minced
  • 2 cups full fat coconut milk
  • 1 teaspoon curry powder
  • ½ teaspoon cayenne pepper
  • 1 bunch cilantro, chopped
  • 1 lb chicken, cut into 1 inch cubes
  • 4 cups broccoli, cut into 1 inch pieces
  • ¼ cup ghee
  • ¼ cup sesame seeds


  1. Make the marinade in a medium bowl. Stir together the almond butter, lime juice, tamari, minced garlic, coconut milk, curry powder, cayenne pepper, and cilantro.
  2. Add cubed chicken to the marinade, stir to coat chicken, and refrigerate for at least one hour. Chicken can be marinated for up to 8 hours.
  3. Heat a pan over medium high heat and add the marinated chicken. Stir fry the chicken for 7-10 minutes until cooked.
  4. While chicken is cooking, cook broccoli with a few tablespoons of water in a pan over medium high heat. When broccoli is tender, stir in ghee.
  5. Serve chicken with the broccoli. Sprinkle dish with sesame seeds.

For more great recipes that you can enjoy on the Galveston Diet, check out the rest of our blog!