Description
A beginner-friendly keto dish featuring chicken and cauliflower rice, packed with flavor while keeping carbs low.
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium head cauliflower, riced (about 4 cups) or 12–16 oz frozen riced cauliflower, thawed
- 2 tablespoons olive oil, divided
- 1 small yellow onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons butter or additional olive oil
- 1/4 cup heavy cream or 3 tablespoons cream cheese
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4–1/2 teaspoon chili powder (optional)
- Salt and black pepper to taste
- 1 avocado, sliced (for serving)
- 2 tablespoons chopped fresh cilantro or parsley (for serving)
- Lime wedges (optional)
Instructions
- Prepare the cauliflower rice: If using a whole head of cauliflower, cut into florets and pulse in a food processor until rice-sized bits form. Pat the riced cauliflower dry with a towel to remove excess moisture.
- Toss the chicken pieces with smoked paprika, cumin, chili powder (if using), salt, and black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–5 minutes per side until golden and cooked through. Remove chicken to a plate and cover loosely with foil.
- Lower heat to medium, add the remaining tablespoon of olive oil and butter to the skillet. Add onion and bell pepper; sauté until softened, about 4–5 minutes. Add garlic and cook until fragrant.
- Add the riced cauliflower, stirring to combine with the vegetables. Season with salt and pepper. Cook, stirring occasionally, until cauliflower is tender but still holds shape.
- Reduce heat to low and stir in heavy cream or softened cream cheese until well combined. Mix in shredded cheddar until melted.
- Return the cooked chicken to the skillet and fold into the cauliflower mixture. Cook for another 1–2 minutes to meld flavors.
- Divide into bowls, top with sliced avocado, cilantro, and lime wedges if using.
Notes
For best results, dry the cauliflower rice to prevent mushiness. This dish is adaptable; feel free to vary spices based on preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 560mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg