Paleo Chicken Porridge

Cozy up with a warm, comforting bowl of Paleo Chicken Porridge, a wholesome twist on a classic favorite that’s both grain-free and dairy-free. This nutritious recipe swaps traditional rice for cauliflower "rice," creating a hearty, low-carb porridge that’s perfect for paleo and keto diets. Tender shredded chicken breast is simmered in a rich, aromatic base of chicken broth, coconut milk, garlic, and ginger, resulting in a dish that’s both satisfying and deeply flavorful. Brightened by fresh cilantro, green onions, and a zesty squeeze of lime, this easy-to-make porridge is a light yet filling option for any meal. Ready in just 45 minutes, this gluten-free recipe is a standout choice for meal prep or a quick weeknight dinner.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 piece (approximately 200g) Chicken breast
• 1 large head Cauliflower
• 3 cups Chicken broth
• 1 cup Coconut milk
• 2 large Garlic cloves
• 1 inch piece Ginger
• 1 medium Carrot
• 2 tablespoons Coconut oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons, chopped Fresh cilantro
• 2 stalks, chopped Green onions
• 1 medium Lime

Directions

Step 1

Roughly chop the cauliflower and place it into a food processor. Pulse until it reaches a rice-like consistency, then set aside.

Step 2

Mince the garlic cloves and grate the ginger. Peel and dice the carrot into small pieces.

Step 3

In a large pot, heat the coconut oil over medium heat. Add the garlic, ginger, and carrots, sautéing for about 4 minutes until the carrot starts to soften.

Step 4

Add the chicken breast to the pot. Pour in the chicken broth and bring it to a boil. Reduce heat to simmer and cook for about 15 minutes, or until the chicken is cooked through.

Step 5

Remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.

Step 6

Add the cauliflower rice to the pot and let it simmer for 5 minutes. Stir in the coconut milk, salt, and black pepper.

Step 7

Return the shredded chicken to the pot. Cook for an additional 5 minutes, stirring occasionally, until everything is heated through.

Step 8

Taste and adjust seasoning if necessary. Finely chop the cilantro and green onions, then stir them into the porridge.

Step 9

Serve hot, garnished with additional cilantro and green onions if desired. Cut the lime into wedges and serve alongside for a fresh squeeze over the top before eating.

Nutrition Facts

Serving size	(2184.8g)

Amount per serving	% Daily Value*
Calories	966.8

Total Fat 38.2g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 1.7g
Cholesterol 172mg	0%
Sodium 5983.0mg	0%
Total Carbohydrate 86.7g	0%
Dietary Fiber 22.4g	0%
Total Sugars 38.4g
Protein 84.5g	0%

Vitamin D 0IU	0%
Calcium 376.9mg	0%
Iron 8.2mg	0%
Potassium 4328.8mg	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: 33.4%

Protein: 32.9%

Carbs: 33.7%