Keto Savory Rice with Vegetables and Chicken
Experience the ultimate low-carb comfort dish with this Keto Savory Rice with Vegetables and Chicken recipe! Perfect for anyone following a keto lifestyle, this vibrant meal replaces traditional rice with nutrient-rich cauliflower rice, ensuring every bite is packed with wholesome goodness. Tender cubes of chicken breast are pan-seared to perfection, paired with sautéed bell peppers, zucchini, garlic, and onion for a burst of flavor in every forkful. Enhanced with a savory blend of soy sauce (or coconut aminos for a soy-free option) and chicken broth, this dish is a harmonious balance of rich, umami flavors. Quick to prepare in just under an hour, it’s a versatile and nutritious option for lunch or dinner—and its light, nourishing ingredients make it ideal for meal prepping. Serve it fresh, garnished with parsley, and enjoy a keto-friendly spin on classic savory rice meals!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium Onion
- 1 medium Bell pepper
- 1 medium Zucchini
- 1 head Cauliflower
- 2 tablespoons Soy sauce (or coconut aminos for a soy-free option)
- 1 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Begin by preparing your ingredients. Mince the garlic cloves and dice the onion. Cut the bell pepper and zucchini into small bite-sized pieces. Roughly chop the fresh parsley.
For the cauliflower rice, cut the head of cauliflower into florets and place them in a food processor. Pulse until the texture resembles rice. Set aside.
Cut the chicken breast into thin strips or small cubes to ensure even cooking.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and sauté until they are golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and diced onion to the skillet. Sauté until the onion is soft and translucent, about 3 minutes.
Add the diced bell pepper and zucchini to the skillet. Sauté the vegetables until they begin to soften, about 5 minutes.
Stir in the cauliflower rice, mixing well with the vegetables. Pour in the chicken broth and soy sauce (or coconut aminos). Season with salt and black pepper.
Cook the cauliflower rice mixture, stirring occasionally, until the liquid has evaporated and the cauliflower is tender, about 5-7 minutes.
Return the cooked chicken to the skillet and stir to combine all the ingredients evenly.
Taste and adjust seasoning if necessary. Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7882 mg | 343% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 36.4 g | ||
| Protein | 163.9 g | 328% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 315 mg | 24% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 4445 mg | 95% | |
*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.
