Keto Savory Chicken Over Rice
Transform dinner into a low-carb delight with this Keto Savory Chicken Over Rice recipe—an irresistible blend of juicy chicken thighs and rich, umami-packed sauce served atop tender cauliflower rice. This keto-friendly dish features golden-seared chicken simmered in a fragrant combination of garlic, onion, soy sauce, chicken broth, and fresh thyme, ensuring every bite is packed with depth and flavor. The light, fluffy cauliflower rice seasoned with salt and pepper makes the perfect grain-free base, creating a wholesome, satisfying meal. Topped with vibrant green onions and parsley, this quick and easy recipe is ready in under an hour and serves four, making it ideal for busy weeknights or meal prep. Healthy, delicious, and loaded with savory goodness, this dish is a must-try for keto enthusiasts or anyone seeking a gluten-free, low-carb alternative to traditional chicken and rice!
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Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 medium onion, diced
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves
- 1 medium head cauliflower, grated to resemble rice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 stalks green onions, sliced
- 2 tablespoons parsley, chopped
Directions
Step 1
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, and sauté until translucent, about 3-4 minutes.
Step 2
Add the chicken thighs to the skillet and cook until browned on both sides, 5-6 minutes per side. Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, add the chicken broth, soy sauce, butter, and fresh thyme. Stir well to combine the sauce ingredients. Bring the sauce to a simmer.
Step 4
Return the chicken thighs to the skillet. Cover and let them cook through in the simmering sauce for another 10-15 minutes until the internal temperature reaches 75°C (165°F).
Step 5
While the chicken is cooking, prepare the cauliflower rice. Heat the remaining tablespoon of olive oil in another pan over medium heat.
Step 6
Add the grated cauliflower to the pan. Season with salt and black pepper. Sauté for 5-7 minutes until tender but not mushy.
Step 7
To serve, divide the cauliflower rice among serving plates. Place the cooked chicken pieces over the 'rice', spooning some of the sauce over the top.
Step 8
Garnish with sliced green onions and chopped parsley before serving. Enjoy your flavorful, keto-friendly meal!
Nutrition Facts
| Serving size | (1564.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1653.9 |
| Total Fat 96.6g | 0% |
| Saturated Fat 25.8g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 657.9mg | 0% |
| Sodium 3595.4mg | 0% |
| Total Carbohydrate 48.2g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 17.8g | |
| Protein 150.8g | 0% |
| Vitamin D 37.2IU | 0% |
| Calcium 310.8mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 3653.2mg | 0% |
Source of Calories