Keto Savory Rice with Vegetables and Chicken

Transform your weeknight dinner routine with this flavorful and healthy Keto Savory Rice with Vegetables and Chicken. This low-carb recipe swaps traditional rice for perfectly textured cauliflower rice, creating a guilt-free dish packed with wholesome ingredients. Juicy, golden-browned chicken breast combines seamlessly with a vibrant medley of bell peppers, zucchini, and onions, all sautéed in garlic-infused olive oil to perfection. A splash of soy sauce (or coconut aminos for a soy-free twist) and chicken broth elevates the flavors, while fresh parsley adds a refreshing finishing touch. Ready in just 50 minutes, this nutrient-rich, one-skillet meal is a satisfying, keto-friendly dinner option bursting with savory comfort. Perfect for meal prep or a family dinner, this dish proves that low-carb living can be utterly delicious!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 3 tablespoons Olive oil
• 3 cloves Garlic
• 1 medium Onion
• 1 medium Bell pepper
• 1 medium Zucchini
• 1 head Cauliflower
• 2 tablespoons Soy sauce (or coconut aminos for a soy-free option)
• 1 cup Chicken broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Begin by preparing your ingredients. Mince the garlic cloves and dice the onion. Cut the bell pepper and zucchini into small bite-sized pieces. Roughly chop the fresh parsley.

Step 2

For the cauliflower rice, cut the head of cauliflower into florets and place them in a food processor. Pulse until the texture resembles rice. Set aside.

Step 3

Cut the chicken breast into thin strips or small cubes to ensure even cooking.

Step 4

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and sauté until they are golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and diced onion to the skillet. Sauté until the onion is soft and translucent, about 3 minutes.

Step 6

Add the diced bell pepper and zucchini to the skillet. Sauté the vegetables until they begin to soften, about 5 minutes.

Step 7

Stir in the cauliflower rice, mixing well with the vegetables. Pour in the chicken broth and soy sauce (or coconut aminos). Season with salt and black pepper.

Step 8

Cook the cauliflower rice mixture, stirring occasionally, until the liquid has evaporated and the cauliflower is tender, about 5-7 minutes.

Step 9

Return the cooked chicken to the skillet and stir to combine all the ingredients evenly.

Step 10

Taste and adjust seasoning if necessary. Garnish with fresh parsley and serve hot.

Nutrition Facts

Serving size	(1855.3g)

Amount per serving	% Daily Value*
Calories	1499.0

Total Fat 61.3g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 4.4g
Cholesterol 385.6mg	0%
Sodium 7881.6mg	0%
Total Carbohydrate 73.4g	0%
Dietary Fiber 19.2g	0%
Total Sugars 36.4g
Protein 163.9g	0%

Vitamin D 22.7IU	0%
Calcium 315.1mg	0%
Iron 10.1mg	0%
Potassium 4445.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.8%

Protein: 43.7%

Carbs: 19.6%