Keto chicken curry bell-pepper sandwich

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This easy, no-cook, dairy-free, egg-free, keto breakfast is perfect for busy mornings, especially if you prepare the chicken curry filling in advance and assemble the sandwich just before serving. The filling stays fresh in the refrigerator for days, making it ideal for a quick keto meal on a busy day.

Keto chicken curry bell-pepper sandwich


  • 240 g red bell peppers
  • 260 g chicken breasts, cooked and cut into small pieces
  • 120 ml mayonnaise or vegan mayonnaise
  • 1 tbsp curry powder
  • salt and ground black pepper, to taste
  • 15 g scallion, finely sliced
  • 4 leaves butterhead lettuce


  • Cut the bell peppers lengthwise and remove the seeds. Set aside.
  • In a medium-sized bowl, mix together the chicken, mayonnaise, scallions, and curry. Add salt and pepper to taste.
  • Place a salad leaf on every bell-pepper half. Divide the chicken curry mix into the bell peppers. Garnish with scallions if desired.
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