Low Carb Savory Chicken and Vegetable Rice
Dive into a world of guilt-free indulgence with this Low Carb Savory Chicken and Vegetable Rice recipe, a flavorful and healthy twist to classic fried rice. Perfectly seasoned chicken cubes are paired with vibrant broccoli, sweet red bell peppers, and nutrient-packed cauliflower “rice” for a wholesome, low-carb alternative. Enhanced with a splash of soy sauce and chicken broth, this dish boasts a savory depth that’s incredibly satisfying. Ready in just 50 minutes from start to finish, it’s a great choice for busy weeknights when you need a quick yet nutritious meal. Garnished with fresh parsley and green onions, this recipe combines freshness and comfort in every bite while keeping carbs in check. Whether you're following keto guidelines or simply looking for a lighter meal, this one-pan delight is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 4 tbsp Olive oil
- 4 pieces Garlic cloves, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Paprika
- 1 large Cauliflower, roughly chopped into florets
- 1 cup Broccoli florets
- 1 medium Red bell pepper, diced
- 3 tbsp Soy sauce
- 0.5 cup Chicken broth
- 2 pieces Green onions, sliced
- 2 tbsp Fresh parsley, chopped
Instructions
Begin by cutting the chicken breasts into bite-sized cubes.
In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic, cooking for about 1 minute until fragrant.
Add the chicken; season with salt, pepper, and paprika. Cook for 6-8 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In a food processor, pulse the cauliflower florets until they reach a rice-like consistency.
In the same skillet, add the remaining 2 tablespoons of olive oil, then add broccoli florets and diced red bell pepper. Cook for 4-5 minutes until the vegetables are tender-crisp.
Add the cauliflower 'rice' to the skillet and pour in the soy sauce and chicken broth. Stir everything well to combine.
Return the cooked chicken to the skillet and toss everything together.
Cook for another 5-7 minutes, allowing the flavors to meld and the 'rice' to absorb the liquids.
Remove from heat and garnish with sliced green onions and chopped parsley before serving.
Serve hot and enjoy your nutritious and delicious low-carb meal.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4776 mg | 208% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 9.3 g | ||
| Protein | 155.0 g | 310% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 221 mg | 17% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2250 mg | 48% | |
*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.
