Low Carb Savory Chicken Over Rice
Elevate your weeknight dinner routine with this satisfying and flavorful Low Carb Savory Chicken Over Rice recipe! Juicy, seasoned chicken thighs are pan-seared to perfection and simmered in a rich blend of chicken broth and soy sauce with tender onions and bell peppers for a full-bodied taste. Served over cauliflower rice that's infused with sesame oil and topped with fresh green onions, this dish is a healthy, gluten-free twist on a classic rice-based meal. Ready in just 40 minutes, it’s perfect for busy evenings while keeping carbs in check without compromising on bold flavors. Ideal for anyone seeking a wholesome, low-carb option that's as comforting as it is delicious!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 1 medium Bell pepper, diced
- 1 cup Chicken broth
- 2 tablespoons Soy sauce
- 4 cups Cauliflower rice
- 2 stalks Green onions, sliced
- 1 teaspoon Sesame oil
Instructions
Season the chicken thighs with salt, black pepper, and garlic powder on both sides.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken thighs to the skillet and cook for about 6 minutes on each side or until golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the diced onion and bell pepper. Sauté for 5 minutes until the vegetables are soft.
Pour in the chicken broth and soy sauce, stirring to combine. Bring the mixture to a simmer.
Return the chicken to the skillet and let it simmer in the sauce for an additional 5 minutes.
While the chicken simmers, heat another skillet over medium heat and add the cauliflower rice.
Cook the cauliflower rice for about 5-7 minutes until tender, stirring occasionally.
Drizzle the sesame oil over the cauliflower rice and stir in the sliced green onions.
Serve the chicken over the cauliflower rice. Garnish with additional green onions if desired.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4588 mg | 199% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 22.5 g | ||
| Protein | 124.1 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2766 mg | 59% | |
*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.
