Coconut Buttermilk Southwestern Chicken is a Gluten Free, Dairy Free, Low Carb, Paleo, crock pot or grill freezer meal! We love the zippy flavor!

Name: Coconut Buttermilk Southwestern Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 pounds chicken breasts; 2 tsp minced garlic; 2 Tbsp chili powder; 2 tsp ground cumin; 1 tsp ground turmeric; 1/4 tsp salt; 1/4 tsp black pepper; 2 cups coconut milk 1 13.5 oz can plus a little water to make 2 cups; 2 Tbsp lemon juice

Coconut Buttermilk Southwestern Chicken is so easy to make several bags up ahead of time, keep in the freezer and then pull out when you want to eat it.

The original recipe is for the grill and it is great that way, but winter cooking does not always make grilling convenient or even possible. I recently put it in the crock pot instead of grilling and it was great cooked that way too.

We prefer white meat but you can certainly use any cut of chicken you would like.

It is just a little spicy and goes great with plain vegetables or a rice dish. I love that it is made with healthy ingredients. I adapted my recipe from paleoleap.

This recipe has it all

Low Carb
Keto
Gluten Free
Dairy Free
Paleo
Freezer Meal
Crock Pot Cooking
Or Grill
Easy
Delicious
Coconut Buttermilk Southwestern Chicken is pictured here with Cheesy Zucchini Boats and Low Carb Jalapeno Cheese Biscuits.

Ingredients:

2 pounds chicken breasts

2 tsp minced garlic

1 tsp ground turmeric

2 Tbsp chili powder

2 tsp ground cumin

1/4 tsp salt

1/4 tsp black pepper

2 cups coconut milk 1 13.5 oz can plus a little water to make 2 cups

2 Tbsp lemon juice

Directions:

Make buttermilk with the coconut milk and lemon juice by combining and letting sit for 5 minutes.

Add the rest of the ingredients except chicken to the buttermilk.

Stir to combine

Label your gallon ziplock freezer bag. Add chicken to bag and pour buttermilk mixture over.

Squish it together with your hands from the outside of the bag to coat the chicken well. Seal bag with as much air pushed out as possible. Freeze or let sit in refrigerator for at least 4 hours before cooking.

When you are ready to cook it, thaw at least mostly for the crock pot or if grilling, thaw thoroughly.

This is a true “dump meal”. Dump it in a greased crock pot.

Cover and cook on low for 6 hours.

If you are grilling; remove chicken from marinade and grill 15-20 minutes until chicken is cooked through. Time to cook will depend on how thick your pieces are.

Coconut Buttermilk Southwestern Chicken is part of these collections:

Hundreds of Low Carb & Keto Camping Recipes and Ideas

57 Low Carb & Keto Grill Recipes

82 Freezer Meal Prep Low Carb & Keto Tips and Recipes

Over 200 Low Carb & Keto Meal Ideas

44 Low Carb Crock Pot Meals

78 Dairy Free Low Carb & Keto Recipes

25 Great Low Carb Ideas for Labor Day–or any picnic or potluck

If you make this Coconut Buttermilk Southwestern Chicken recipe, let me know! Rate it and leave a comment below. I love hearing from you!

Are you following me on Pinterest? I have been working very hard making new boards I think you will love and am adding dozens of new pins daily from all of the popular low carb and Keto websites! Check them out HERE!

You can also follow me on my Facebook page, Low Carb & Keto Recipes & Helpful Tips! I am adding almost daily pictures, links and much more than I would on the blog. You can hop on over there HERE.

Yield: 8 servings

Coconut Buttermilk Southwestern Chicken

Coconut Buttermilk Southwestern Chicken is a Gluten Free, Dairy Free, Low Carb, Paleo, crock pot or grill freezer meal! We love the zippy flavor!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 pounds chicken breasts
2 tsp minced garlic
2 Tbsp chili powder
2 tsp ground cumin
1 tsp ground turmeric
1/4 tsp salt
1/4 tsp black pepper
2 cups coconut milk 1 13.5 oz can plus a little water to make 2 cups
2 Tbsp lemon juice

Instructions

Make buttermilk with the coconut milk and lemon juice by combining and letting sit for 5 minutes.
Add the rest of the ingredients except chicken to the buttermilk.
Stir to combine
Label your gallon ziplock freezer bag. Add chicken to bag and pour buttermilk mixture over.
Squish it together with your hands from the outside of the bag to coat the chicken well. Seal bag with as much air pushed out as possible. Freeze or let sit in refrigerator for at least 4 hours before cooking.
When you are ready to cook it, thaw at least mostly for the crock pot or if grilling, thaw thoroughly.
This is a true "dump meal". Dump it in a greased crock pot.
Cover and cook on low for 6 hours.
If you are grilling; remove chicken from marinade and grill 15-20 minutes until chicken is cooked through. Time to cook will depend on how thick your pieces are.

Notes

Use any boneless cut of chicken you would like.

MyProductiveBackyard.com

Nutrition Information

Yield

Serving Size

4 oz
Amount Per Serving Calories 309Total Fat 17gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 3gCholesterol 96mgSodium 223mgCarbohydrates 4gFiber 1gSugar 0gProtein 37g

This post may contain affiliate links. That means if you click on the link and make a purchase, I’ll get a very small percentage in commission. There’s never any extra cost to you. I greatly appreciate your support.

If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. You can put in exactly what you used so it is the most accurate.

Follow me on Social Media!

Coconut Buttermilk Southwestern Chicken

Gluten Free, Dairy Free, Low Carb, Paleo, crock pot or grill freezer meal!

Course

Chicken, Low Carb, Main Dish

Servings

people

Ingredients

2 pounds chicken breasts
2 tsp minced garlic
1 tsp ground turmeric
2 Tbsp chili powder
2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
2 cups coconut milk 1 13.5 oz can plus a little water to make 2 cups
2 Tbsp lemon juice

Course

Chicken, Low Carb, Main Dish

Servings

people

Ingredients

2 pounds chicken breasts
2 tsp minced garlic
1 tsp ground turmeric
2 Tbsp chili powder
2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
2 cups coconut milk 1 13.5 oz can plus a little water to make 2 cups
2 Tbsp lemon juice

Instructions

Gather your ingredients.
Make buttermilk with the coconut milk and lemon juice by combining and letting sit for 5 minutes.
Add the rest of the ingredients except chicken to the buttermilk.
Stir to combine.
Label your gallon ziplock freezer bag. Add chicken to bag and pour buttermilk mixture over.
Squish it together with your hands from the outside of the bag to coat the chicken well. Seal bag with as much air pushed out as possible. Freeze.
When you are ready to cook it, thaw at least mostly for the crock pot or if grilling, thaw thoroughly.
This is a true "dump meal". Dump it in a greased crock pot.
Cover and cook on low for 6 hours. If you are grilling; remove chicken from marinade and grill 15-20 minutes until chicken is cooked through. Time to cook will depend on how thick your pieces are.