Keto Savory Chicken Over Rice
Savor the rich, comforting flavors of this Keto Savory Chicken Over Rice, a wholesome low-carb twist on a classic favorite. Tender boneless chicken thighs are seared to golden perfection, then simmered in a luscious soy-infused garlic-thyme sauce, creating irresistible depth and aroma. Paired with light, fluffy cauliflower "rice" seasoned just right, this dish offers all the satisfaction of a hearty meal without the carbs. Fresh green onions and parsley brighten the dish, making it as visually stunning as it is delicious. Ready in under an hour and perfect for keto-friendly meal prepping, this protein-packed recipe will become a staple in your low-carb cooking repertoire. Serve it as a quick weeknight dinner or an elegant, health-conscious option for guests!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 medium onion, diced
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves
- 1 medium head cauliflower, grated to resemble rice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 stalks green onions, sliced
- 2 tablespoons parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, and sauté until translucent, about 3-4 minutes.
Add the chicken thighs to the skillet and cook until browned on both sides, 5-6 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chicken broth, soy sauce, butter, and fresh thyme. Stir well to combine the sauce ingredients. Bring the sauce to a simmer.
Return the chicken thighs to the skillet. Cover and let them cook through in the simmering sauce for another 10-15 minutes until the internal temperature reaches 75°C (165°F).
While the chicken is cooking, prepare the cauliflower rice. Heat the remaining tablespoon of olive oil in another pan over medium heat.
Add the grated cauliflower to the pan. Season with salt and black pepper. Sauté for 5-7 minutes until tender but not mushy.
To serve, divide the cauliflower rice among serving plates. Place the cooked chicken pieces over the 'rice', spooning some of the sauce over the top.
Garnish with sliced green onions and chopped parsley before serving. Enjoy your flavorful, keto-friendly meal!
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 3595 mg | 156% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 17.8 g | ||
| Protein | 150.8 g | 302% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 311 mg | 24% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3653 mg | 78% | |
*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.
