Low Carb Savory Rice with Meat and Vegetables

Elevate your weeknight dinners with this Low Carb Savory Rice with Meat and Vegetables, a flavorful twist on a classic favorite that’s perfect for keto or low-carb lifestyles. This dish swaps traditional rice for tender, nutrient-rich cauliflower rice, creating a light yet satisfying base that pairs beautifully with juicy, seasoned chicken and vibrant sautéed bell peppers. Infused with savory garlic, onion, and soy sauce, this one-skillet recipe delivers bold flavors in just under 45 minutes. Finished with a touch of chicken broth and a garnish of fresh green onions, it’s a wholesome, gluten-free meal that strikes the perfect balance between wholesome comfort and quick cooking convenience.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head cauliflower
• 2 tablespoons olive oil
• 1 pound boneless chicken breast
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 medium red bell pepper
• 1 medium green bell pepper
• 2 tablespoons soy sauce
• 0.5 cup chicken broth
• 3 stalks green onions

Directions

Step 1

Start by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower, then cut into smaller florets. In a food processor, pulse the florets until the texture resembles rice grains. Set aside.

Step 2

Cut the chicken breast into bite-sized pieces. Season with half of the salt, half of the black pepper, garlic powder, and onion powder. Mix well to ensure even seasoning.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Dice the red and green bell peppers, then add them to the skillet. Sauté for 3-4 minutes until tender.

Step 5

Add the processed cauliflower rice to the skillet with the bell peppers. Stir well to combine and sauté for 4-5 minutes until the cauliflower is tender.

Step 6

Return the cooked chicken to the skillet and add the soy sauce and chicken broth. Mix thoroughly and let it cook for another 3-4 minutes, allowing the flavors to meld together.

Step 7

Finely slice the green onions and add them to the skillet. Cook for an additional minute. Taste and adjust seasoning if necessary with the remaining salt and black pepper.

Step 8

Serve the savory cauliflower rice hot, garnished with extra green onions if desired.

Nutrition Facts

Serving size	(1424.2g)

Amount per serving	% Daily Value*
Calories	1157.4

Total Fat 46.5g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 5.2g
Cholesterol 390.1mg	0%
Sodium 5981.8mg	0%
Total Carbohydrate 48.8g	0%
Dietary Fiber 17.2g	0%
Total Sugars 18.9g
Protein 144.9g	0%

Vitamin D 0IU	0%
Calcium 258.5mg	0%
Iron 7.2mg	0%
Potassium 3649.1mg	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: 35.1%

Protein: 48.6%

Carbs: 16.4%