This Keto Coconut Curry Lime Shredded Chicken is bursting with bright, savory flavor and is incredibly easy to make. Prepare it fresh for lunch or dinner, or use it for keto meal prep.
This post contains affiliate links. I received a few complimentary cartons of bone broth from Kettle & Fire; all opinions are my own.
Why you’ll love this recipe:
- You can make it in a slow cooker or an Instant Pot.
- Serve it over cauliflower rice for a low-carb, satisfying meal.
- It’s perfect for fresh meals or keto meal prep—no more boring chicken lunches.
- The chicken stays moist and tender, not dry or rubbery.
Ingredients
Quantities and the full recipe appear in the recipe card below.
- 1 carton Kettle & Fire Coconut Curry & Lime Bone Broth
- 2 tbsp lime juice (preferably fresh)
- 1 lb boneless, skinless chicken breast
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 2 fresh jalapenos, deseeded and sliced (optional)
About Bone Broth
Bone broth is a nutrient-dense option that fits well into a keto lifestyle. Many people enjoy bone broth for its potential benefits, such as joint support, reduced inflammation, and gut healing. Kettle & Fire’s Coconut Curry & Lime flavor adds a fragrant, savory-citrus profile that elevates this shredded chicken recipe.
The Flavor
Kettle & Fire has developed enhanced bone-broth flavors that taste fresh and well-balanced. The Coconut Curry & Lime variety has a lively coconut curry base brightened by lime, which works perfectly in this shredded chicken.
Why I Use Store-Bought Bone Broth
- High-quality bone broth saves time compared to making your own.
- Some brands, like Kettle & Fire, use organic, grass-fed bones for better sourcing.
- Carton packaging makes storage simple—no need for extra freezer space.
- Products can be preservative-free and slow-simmered to extract nutrients.
Nutritional Snapshot (per serving)
- 157 calories
- 7 g fat
- 20 g protein
- 1 g net carbs
If you want to increase the fat content, stir in 1 tablespoon of coconut oil per serving for an additional ~14 g of fat and a richer coconut flavor.
Recipe Card
Keto Coconut Curry Lime Shredded Chicken
Ingredients
- 1 carton Kettle & Fire Coconut Curry & Lime Bone Broth
- 2 tbsp lime juice (preferably fresh)
- 1 lb boneless, skinless chicken breast
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 2 fresh jalapenos, deseeded and sliced (optional)
Instructions
Slow Cooker Instructions
- Place the chicken in the slow cooker. Add the bone broth and lime juice.
- Sprinkle the garlic, cumin, salt, pepper, chili powder, paprika, oregano, and jalapenos over the chicken.
- Cook on low for 4 hours, until the chicken is cooked through and tender.
- Remove the chicken, shred with two forks, then return it to the slow cooker and stir to coat with the cooking juices. Serve over cauliflower rice or as desired.
Instant Pot Instructions
- Pour the bone broth and lime juice into the Instant Pot insert and place the chicken on top.
- Add the garlic and spices, then top with jalapenos if using.
- Set the Instant Pot to high manual pressure for 5 minutes.
- When the timer ends, allow pressure to release naturally for 10 minutes, then vent if needed.
- Remove the chicken, shred with forks, return to the pot, and stir to combine with the cooking liquid. Serve and enjoy.
Notes
- This is absolutely delicious served with cauliflower rice.
- To boost fat, stir in 1 tbsp coconut oil per serving for extra coconut flavor and ~14 g more fat.
- If you don’t use the coconut-curry bone broth, regular chicken broth works — the dish will still be tasty but less coconut-curry forward.
- Ensure the chicken reaches an internal temperature of 165°F (measured at the thickest point).
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