Keto Chicken Porridge
Warm, nourishing, and delightfully creamy, Keto Chicken Porridge is the ultimate comfort food tailored for a low-carb lifestyle. This innovative spin on traditional chicken porridge uses riced cauliflower in place of grains, delivering the same hearty texture without breaking your carb goals. Flavored with the aromatic trio of garlic, ginger, and sesame oil, and enriched with creamy coconut cream, every spoonful is a delicious blend of savory umami and velvety goodness. Shredded chicken breast adds lean protein, while optional garnishes like fresh cilantro and red chili flakes elevate the dish with vibrant color and a hint of spice. Ready in just 35 minutes, this gluten-free, healthy meal is ideal for everything from cozy weeknight dinners to meal prep. Perfect for those craving comfort food, this keto-friendly recipe is sure to become a favorite in your recipe collection!
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Recipe Information
Ingredients
- 1 piece boneless, skinless chicken breast
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 teaspoon ginger, minced
- 3 cups chicken broth
- 2 cups riced cauliflower
- 1 cup coconut cream
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 bunch green onions, chopped
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons (optional) fresh cilantro, chopped
- 0.25 teaspoon (optional) red chili flakes
Instructions
Begin by seasoning the chicken breast with salt and pepper on both sides.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chicken breast and cook until browned and cooked through, about 5-7 minutes per side. Remove the chicken from the pot and let it rest before shredding it with two forks.
To the same pot, add minced garlic and ginger, cooking them for about 30 seconds until fragrant.
Pour in the chicken broth and bring it to a simmer. Add the riced cauliflower, continuing to simmer until the cauliflower is tender, approximately 5 minutes.
Stir in the coconut cream and soy sauce or tamari. Allow the mixture to cook for another 5 minutes, letting flavors meld together.
Return the shredded chicken to the pot, stirring until it is well incorporated. Heat until the chicken is warmed through.
Add sesame oil, chopped green onions, and adjust seasoning with additional salt and pepper if needed.
Serve the porridge hot, garnished with fresh cilantro and a sprinkle of red chili flakes for extra flavor and heat.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 5031 mg | 219% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 134.1 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 269 mg | 21% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2343 mg | 50% | |
*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.
