Low Carb Kichro

Transform your comfort food cravings with this flavorful **Low Carb Kichro**, a lighter spin on the traditional dish that’s perfect for those seeking a healthier option. This recipe swaps out the usual grains for nutrient-rich cauliflower rice, keeping all the hearty goodness intact while slashing the carbs. Tender pieces of spiced chicken, protein-packed yellow split peas, and aromatic whole spices like cinnamon, cardamom, and cloves come together in a rich, savory medley that’s both wholesome and satisfying. The addition of fresh cilantro and a squeeze of lemon elevates the dish with bright, citrusy notes. Ready in just about an hour, this one-pot meal is ideal for weeknight dinners or meal prep and is sure to please your palate without compromising your health goals.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large head Cauliflower
• 500 grams Boneless chicken breast
• 0.5 cup Yellow split peas
• 1 medium Onion
• 2 tablespoons Ginger-garlic paste
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 small Cinnamon stick
• 2 Cardamom pods
• 3 Cloves
• 1 Bay leaf
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 0.25 cup Fresh cilantro
• 4 cups Water
• 4 Lemon wedges

Directions

Step 1

Begin by cutting the cauliflower into florets and pulse them in a food processor until they resemble the texture of rice. Set aside.

Step 2

Rinse the yellow split peas in cold water and soak them for at least 30 minutes. Drain well before cooking.

Step 3

In a large pot, heat olive oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf, letting them sizzle for a minute to release their fragrances.

Step 4

Chop the onion finely and sauté it in the pot until it turns golden brown.

Step 5

Add ginger-garlic paste to the pot and sauté for another minute.

Step 6

Dice the chicken breast into bite-sized pieces and add to the pot. Cook until the chicken is browned on all sides.

Step 7

Reduce the heat to low and add cumin, coriander, turmeric, red chili powder, salt, and black pepper. Stir well to mix the spices with the chicken.

Step 8

Stir in the soaked and drained yellow split peas along with 4 cups of water. Cover the pot and let it simmer for 20 minutes or until the chicken is cooked through and the peas are tender.

Step 9

Once cooked, remove the cinnamon stick, cardamom pods, cloves, and bay leaf.

Step 10

Add the cauliflower rice to the pot, stirring to combine. Cover and cook on low heat for another 5-10 minutes until the cauliflower is tender but not mushy.

Step 11

Finely chop fresh cilantro and sprinkle over the kitchro before serving.

Step 12

Serve hot with lemon wedges on the side for added zest.

Nutrition Facts

Serving size	(2631.5g)

Amount per serving	% Daily Value*
Calories	1714.4

Total Fat 52.1g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 5.4g
Cholesterol 430mg	0%
Sodium 5325.8mg	0%
Total Carbohydrate 145.2g	0%
Dietary Fiber 53.1g	0%
Total Sugars 32.8g
Protein 186.2g	0%

Vitamin D 0IU	0%
Calcium 538.6mg	0%
Iron 16.9mg	0%
Potassium 5576.3mg	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: 26.1%

Protein: 41.5%

Carbs: 32.4%