Keto Homemade Chicken Rice-A-Roni
Satisfy your cravings for comfort food without compromising your keto lifestyle with this mouthwatering Keto Homemade Chicken Rice-A-Roni. Featuring tender, seasoned chicken breast and buttery cauliflower rice, this low-carb twist on the classic dish is packed with flavor, thanks to toasted almond flour, aromatic garlic and onion powders, and savory chicken broth. Ready in just 40 minutes, this one-skillet recipe is simple to prepare and perfect for busy weeknights or meal prep. It's a wholesome and gluten-free alternative to traditional rice pilaf, offering a rich, hearty taste while keeping carbs in check. Serve it piping hot and enjoy the ultimate keto-friendly comfort meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 3 tablespoons butter
- 4 cups cauliflower rice
- 1.5 cups chicken broth
- 0.5 cup almond flour
- 1 teaspoon dried parsley
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Begin by dicing the chicken breast into small, bite-sized pieces.
In a large skillet over medium-high heat, melt 1 tablespoon of butter and add 1 tablespoon olive oil. Add the diced chicken pieces, season with a pinch of salt and pepper, and cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium, melt the remaining 2 tablespoons of butter, and add the almond flour. Stir continuously to toast the almond flour until it is golden brown, about 3-4 minutes.
Add the cauliflower rice to the toasted almond flour in the skillet. Stir well to combine and fully incorporate the almond flour with the cauliflower rice.
Pour the chicken broth into the skillet, followed by the cooked chicken, parsley, garlic powder, onion powder, salt, and black pepper. Mix everything together thoroughly.
Let the mixture simmer over medium heat, stirring occasionally, for about 10-12 minutes, or until most of the liquid is absorbed, and the cauliflower rice is tender.
Taste and adjust the seasoning, if necessary. Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 2722 mg | 118% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 12.9 g | ||
| Protein | 166.8 g | 334% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 310 mg | 24% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2405 mg | 51% | |
*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.
