Low Carb Savory Chicken with Rice
Discover a delicious and guilt-free twist on a classic dish with our Low Carb Savory Chicken with Rice recipe. Packed with bold flavors, this protein-rich meal combines tender, bite-sized chicken pieces seared to perfection and simmered in a fragrant blend of paprika, cumin, and thyme-infused broth. Instead of traditional rice, this recipe swaps in wholesome cauliflower rice, lightly sautéed to create the perfect low-carb base for the rich and comforting chicken topping. Finished with a vibrant garnish of fresh parsley and zesty lemon zest, this easy-to-make dish is a healthy and satisfying dinner option ready in under an hour. Perfect for keto and low-carb diets, it's sure to be a new crowd-pleaser at your table!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 cloves Garlic cloves
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Chicken broth
- 1 large head Cauliflower
- 0.25 cup Fresh parsley
- 1 medium Lemon
Instructions
Begin by slicing the chicken breasts into bite-sized pieces.
Finely dice the onion and mince the garlic cloves.
In a large skillet over medium heat, add the olive oil. Once hot, add the chicken pieces and cook until they are browned on all sides, approximately 5 minutes. Remove and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.
Stir in the paprika, cumin, thyme, salt, and black pepper. Cook for an additional minute until the spices are fragrant.
Pour in the chicken broth and return the chicken to the skillet. Bring to a simmer and let cook for about 15 minutes, or until the chicken is cooked through.
Meanwhile, prepare the cauliflower rice. Break the cauliflower into florets and pulse in a food processor until it resembles rice.
In a separate skillet, add a splash of olive oil and sauté the cauliflower rice for 5-7 minutes, until tender.
Chop the fresh parsley and zest the lemon.
To serve, spread the cauliflower rice on a serving platter. Top with the chicken and sauce.
Garnish with fresh parsley and lemon zest before serving.
Optional: Serve with a wedge of lemon for added freshness.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4946 mg | 215% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 25.6 g | ||
| Protein | 241.2 g | 482% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 412 mg | 32% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5183 mg | 110% | |
*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.
