Whole30 Savory Rice with Vegetables and Chicken

Transform your weeknight meals with this Whole30 Savory Rice with Vegetables and Chicken, a healthy and flavor-packed dish that's as nourishing as it is satisfying. This recipe swaps traditional rice for cauliflower rice, making it a low-carb, grain-free option perfect for Whole30, paleo, or gluten-free diets. Juicy, golden-brown chicken pieces pair beautifully with a medley of vibrant vegetables, all seasoned with aromatic spices like cumin, turmeric, and paprika. A squeeze of fresh lemon and a sprinkle of parsley add the perfect finishing touch for a bright, zesty flavor. Ready in just 45 minutes, this one-pan meal is an easy, wholesome dinner that hits all the right notes—bursting with color, texture, and taste. Serve it steaming hot for a healthy, comforting meal the whole family will love!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 large head cauliflower
• 3 tablespoons olive oil
• 1 large red bell pepper
• 1 medium zucchini
• 1 large carrot
• 1 medium yellow onion
• 3 large garlic cloves
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 0.5 whole lemon

Directions

Step 1

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

Step 2

Remove the leaves and core from the cauliflower and chop it into florets. In a food processor, pulse the florets in batches until they reach a rice-like consistency. Set aside.

Step 3

Dice the red bell pepper, zucchini, and carrot into small, uniform pieces. Finely chop the onion and mince the garlic cloves.

Step 4

In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining tablespoon of olive oil. Add the onion and garlic, sauté until fragrant, about 2 minutes.

Step 6

Add the diced red bell pepper, zucchini, and carrot to the skillet. Cook for 5 minutes until the vegetables are tender-crisp.

Step 7

Stir in the cauliflower rice, and continue to cook for 5 minutes, stirring occasionally.

Step 8

Add the ground cumin, turmeric, paprika, salt, and black pepper. Stir to combine evenly with the cauliflower rice and vegetables.

Step 9

Return the cooked chicken to the skillet. Stir everything together and cook for an additional 2-3 minutes to heat the chicken through.

Step 10

Chop the fresh parsley and squeeze the juice of half a lemon over the dish before serving.

Step 11

Serve hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1891.3g)

Amount per serving	% Daily Value*
Calories	1579.7

Total Fat 63.0g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 4.4g
Cholesterol 385.6mg	0%
Sodium 5841.7mg	0%
Total Carbohydrate 94.1g	0%
Dietary Fiber 28.9g	0%
Total Sugars 43.1g
Protein 164.5g	0%

Vitamin D 4.5IU	0%
Calcium 399.4mg	0%
Iron 13.5mg	0%
Potassium 5033.8mg	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: 35.4%

Protein: 41.1%

Carbs: 23.5%