Paleo Vegetable and Chicken Fried Rice

Transform your weeknight dinners with this Paleo Vegetable and Chicken Fried Rice, a wholesome, low-carb alternative to the classic takeout favorite. Packed with tender chicken breast, vibrant stir-fried veggies like zucchini and carrots, and nutrient-rich cauliflower rice, this dish is bursting with flavor and paleo-friendly ingredients. The addition of coconut aminos and sesame oil gives it a savory, umami-rich finish, while fresh ginger and garlic provide a zingy, aromatic touch. Ready in just 35 minutes, this quick and easy skillet recipe is a crowd-pleaser that caters to gluten-free and dairy-free diets. Perfect for meal prep or a comforting, guilt-free dinner, this one-pan wonder is as delicious as it is healthy!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 1 large head Cauliflower
• 3 tablespoons Coconut aminos
• 2 tablespoons Sesame oil
• 3 pieces Garlic cloves
• 1 teaspoon Fresh ginger (grated)
• 2 medium Carrots
• 1 medium Zucchini
• 3 stalks Green onions
• 2 large Eggs
• 2 tablespoons Coconut oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

Wash and remove the stems from the cauliflower. Pulse the florets in a food processor until they have a rice-like consistency, then set aside.

Step 3

Finely chop the garlic, peel and grate the ginger, dice the carrots and zucchini into small cubes, and slice the green onions thinly (reserve the green tops for garnish).

Step 4

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the chicken pieces, sprinkle with salt and pepper, and cook for 5-7 minutes until fully cooked through. Remove from the skillet and set aside.

Step 5

In the same skillet, add the remaining tablespoon of coconut oil. Toss in the garlic, ginger, carrots, and zucchini. Stir-fry for 3-4 minutes until the vegetables start to soften.

Step 6

Push the vegetables to one side of the skillet and crack the eggs on the empty side. Scramble the eggs until cooked, then mix them with the vegetables.

Step 7

Add the riced cauliflower to the skillet. Stir well to combine all ingredients and cook for 3-5 minutes, stirring frequently, until the cauliflower is tender but not mushy.

Step 8

Drizzle the coconut aminos and sesame oil over the mixture and stir to coat evenly. Add the cooked chicken back to the skillet and mix until everything is warmed through.

Step 9

Taste and adjust seasoning if needed. Garnish with the sliced green onion tops and serve hot.

Nutrition Facts

Serving size	(1842.7g)

Amount per serving	% Daily Value*
Calories	1702.4

Total Fat 84.8g	0%
Saturated Fat 35.4g	0%
Polyunsaturated Fat 14.9g
Cholesterol 762.1mg	0%
Sodium 6799.9mg	0%
Total Carbohydrate 85.5g	0%
Dietary Fiber 23.7g	0%
Total Sugars 46.2g
Protein 160.2g	0%

Vitamin D 82IU	0%
Calcium 422.6mg	0%
Iron 9.4mg	0%
Potassium 4933.4mg	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: 43.7%

Protein: 36.7%

Carbs: 19.6%