Keto Chicken Satay Sheet Pan Dinner

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This Keto Chicken Saturday pancake dinner is inspired by the popular flavors of Chicken Saturday, including the delicious peanut sauce. Simplified cooking with no need for skewers or grids. This dairy-free, low-carb chicken leaf dish will delight the whole family!

We love chicken satay and order it every time we visit our favorite Thai restaurant here in Roatan. Of course, I took a few liberties with this version of chicken keto satay, both to reduce the carbs and to make it a pan-fried dinner rather than a grilled skewer recipe as traditionally prepared in Southeast Asia.

A delicious marinade, peanut sauce and cucumber topping make this dish of chicken keto satay a tasty alternative to the real thing.

For a more authentic Saturday experience, however, you can turn the chicken all the way around after marinating and grilling – depending on the time and weather. There’s no doubt that barbecuing adds an extra layer of flavor that you can’t get from baked goods – but unfortunately, it’s not always practical.

The longest part of this recipe for keto chicken satay is the marinade. The longer you let the chicken soak in the delicious bath of coconut milk, spices and aromas, the more tender and delicious the end result will be.

I recommend at least 2 hours, overnight marinade is ideal. You can also freeze the chicken in the marinade and thaw it when you are ready to prepare it.

When you’re done marinating, you’re ready to cook (or grill).

For cooking

20 minutes later…

Traditionally, Chicken Saturday is served as a street dish or appetizer, but I added cauliflower rice here to make it a completely low-carb meal.

To make this keto chicken easy, concentrate the flavor and minimize cleanup, we cook our cauliflower rice directly on a baking sheet with marinated chicken. The end result is a mild flavor and somewhat soft texture that I think is more reminiscent of real rice than boiled or steamed cauliflower rice.

But now we come to the best part of any satanic dish, and that is the ubiquitous peanut sauce!

Salty, sweet, spicy, with hints of ginger and garlic, this thirst-quenching peanut sauce is definitely the star of the show. Still, there’s nothing on this board that doesn’t bring something delicious to the table.

Crisp kale and cucumber add color and texture, lime adds a nice acidity, and cilantro adds freshness to the warm, rich flavors of chicken and peanut sauce.

But wait, there’s more!

This keto chicken satay is perfect to prepare ahead of time, because it’s just as delicious as a cold salad and just out of the oven!

So you can enjoy this chicken dish all week long.

I mean, things just keep getting better and better, don’t they?

I am very excited and I am waiting for you to try it and report back to me! In the meantime, because there are always questions, I’ll add a little FAQ before the recipe:

Is this Saturday fried chicken dish really spicy?

There’s curry in the marinade and chili peppers in the peanut sauce, but I wouldn’t call it extremely spicy like it’s written. It has a pretty hot flavor, but if you’re serving it to kids or if you’re very sensitive to spices, I’d reduce the chili pepper in the peanut sauce to one teaspoon instead of a whole tablespoon. Then try it on. You can always add a little to get the right amount of heat for your family.

If, like me, it’s not too spicy, I recommend using a hotter pepper like serrano or Thai red chili to really get your nose into the dish!

Peanut-free option for satay? sauce

Yes! You can substitute peanut butter for almond butter, or sunflower or cashew butter if almonds are important to you.

Can I replace chicken with other proteins in this keto satay recipe?

Also yes! Depending on the region, satay is prepared with a variety of proteins, so just about anything can work. For the flavors of this particular marinade and peanut sauce, I recommend pork, shrimp, or tofu as solid options.

Beef can work, but it has a stronger taste and is less appealing to him in my opinion. I also have a recipe for a keto teriyaki beef skewer that you could try if you work with beef.

If using shrimp, marinate them for up to 2 hours. Depending on their size (if they are quite small), you may need to shorten the cooking time to prevent them from drying out.

What difference does it make which sweetener I use for this recipe?

No, not really. I used granulated erythritol in my version, but any sugar-free sweetener can work here. Monkfish would be my other choice, but you can use stevia, sucralose or any other sweetener you prefer.

If you are Paleo but not Keto, you can use maple syrup or honey to sweeten your beak. Erythritol is measured in the same way as sugar. So if you use something very concentrated, like liquid stevia, you have to watch the conversion so it doesn’t get too sweet.

Well, that should do it. Let me know if you have any other burning questions about this recipe in the comments and I’ll add them to the FAQs for your convenience.


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Chicken Keto in the Saturday Night Pans

  • Author: Mellissa Sevigny
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Total time: 40 minutes
  • Yield: 6 servings 1x
  • Category : Keto’s main course
  • Method: Dinner in a casserole
  • Kitchen: Asian side
  • Diet: Diabetic


This Keto Chicken Saturday pancake dinner is inspired by the popular flavors of Chicken Saturday, including the delicious peanut sauce. Simplified cooking with no need for skewers or grids. This dairy-free, low-carb chicken leaf dish will delight the whole family!



For Saturday:

  • 1/4 cup coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon of fish sauce
  • 1 teaspoon grated lime peel
  • 1 clove of garlic, finely chopped
  • 1-inch piece of ginger, peeled and minced
  • 2 tablespoons yellow curry powder
  • 1 teaspoon garam masala
  • 1 tablespoon granulated erythritol
  • 2 pounds boneless, skinless chicken breast, cut into strips or cutlets.
  • 3 cups of cauliflower pulled
  • 2 tablespoons avocado oil
  • Lime slices, cilantro, shredded cabbage and/or cucumber slices for garnish.

For the peanut sauce:

  • 1/2 cup peanut butter or almond butter (sugar free, all natural)
  • 2 teaspoons chopped fresh ginger
  • 1 teaspoon chopped fresh garlic
  • 1 tablespoon chopped fresh jalapeño peppers
  • 1 tablespoon fish sauce (without sugar)
  • 1 tablespoon white vinegar (sugar free)
  • 1 tablespoon lime juice
  • 2 tablespoons water
  • 2 tablespoons granulated erythritol sweetener


For Saturday:

  1. In a large bowl, combine the coconut milk, soy sauce, fish sauce, lime zest, garlic, ginger, curry powder, garam masala and erythritol. Add the chicken and mix well so that all pieces are covered.
  2. Marinate covered in the refrigerator for at least 2 hours or overnight (or freeze until thawed and cooked).
  3. When you are ready to cook, preheat the oven to 450 degrees Fahrenheit.
  4. Divide the cauliflower rice among the bowl.
  5. Place the chicken pieces on the cauliflower.
  6. Reset with avocado oil.
  7. Bake for 20 minutes. Serve hot or cold with peanut sauce, garnished with cucumber slices, shredded cabbage, lime wedges and fresh cilantro, if desired. Store leftovers in an airtight container for up to five days.

Here’s how to make peanut sauce:

  1. Combine all sauce ingredients in a blender, Magic Pool or food processor and puree until smooth.
  2. Taste and adjust the sweet and salty taste before serving.
  3. Store leftovers in the refrigerator for up to one week.


Estimated net carbohydrate per whole serving = 4g

Nutritional information for Peanut Sauce 2 T: 109 calories, 8 g fat, 3 g carbohydrate, 1 g fiber, 2 g net carbs, 4 g protein


  • Serving: 4 oz. chicken, 1/2 cup rice, 2 cups sauce.
  • Calories: 353
  • Fat: 14 gr
  • Carbohydrates: 6g
  • Fiber: 2 г
  • Protein: 40 g

Keywords : Saturday keto chicken dinner, keto leaf dinner, keto chicken dinner.

Do you like this recipe? Shout it from the rooftops!

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