Low Carb Homemade Chicken Rice-A-Roni
Satisfy your comfort food cravings with this Low Carb Homemade Chicken Rice-A-Roni, a delightful twist on the classic dish designed for a healthier lifestyle. Packed with tender chunks of juicy chicken, nutrient-rich cauliflower rice, and flavorful shirataki noodles, this recipe delivers all the savory goodness without the carb-heavy grains. Lightly seasoned with onion and garlic powders, dried parsley, and Parmesan cheese, every bite is infused with rich, well-rounded flavors. With just 40 minutes of prep and cook time, this dish is perfect for busy weeknights or meal prep, offering a hearty yet guilt-free option for dinner. Garnished with fresh parsley for a burst of color and freshness, it’s both keto-friendly and irresistibly satisfying. Ideal for anyone seeking easy low-carb dinner ideas or seeking a healthier alternative to traditional rice-a-roni!
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Recipe Information
Ingredients
- 2 units boneless, skinless chicken breasts
- 2 cups cauliflower rice
- 8 ounces shirataki noodles
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1.5 cups chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by draining and rinsing the shirataki noodles. Pat them dry with a towel and set aside.
Dice the chicken breasts into small, bite-sized pieces.
In a large skillet, heat the olive oil and one tablespoon of butter over medium-high heat.
Add the diced chicken to the skillet, and season with salt and pepper. Cook until the chicken is browned and cooked through, approximately 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter. Once melted, add the cauliflower rice and shirataki noodles. Stir to coat them well in the butter.
Add the onion powder, garlic powder, dried parsley, and chicken broth to the skillet. Stir to combine.
Bring the mixture to a simmer, allowing it to cook for about 5-7 minutes, until the cauliflower rice is tender and most of the liquid has evaporated.
Return the cooked chicken to the skillet and mix to incorporate it into the rice and noodle mixture.
Sprinkle the grated Parmesan cheese over the top and stir until it is melted and evenly distributed.
Remove from heat and garnish with fresh parsley before serving.
Enjoy your low-carb homemade chicken Rice-A-Roni!
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2698 mg | 117% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 6.1 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1812 mg | 39% | |
*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.
