Low Carb Savory Rice with Meat and Vegetables
Looking for a hearty, flavorful dish that's also low-carb and packed with nutrients? This Low Carb Savory Rice with Meat and Vegetables is a healthier twist on a comforting classic! Featuring tender, spiced bites of boneless chicken breast, colorful bell peppers, and fragrant cauliflower rice, this recipe is a perfect blend of taste and nutrition. With soy sauce and a splash of chicken broth, each bite is bursting with umami-rich flavors, all while keeping carbs to a minimum. Ready in just 45 minutes, it's an easy meal prep option that serves four, making it perfect for families or weekly meal plans. Garnished with fresh green onions, this dish is both vibrant and satisfying, a surefire way to elevate your low-carb dinner repertoire!
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 2 tablespoons olive oil
- 1 pound boneless chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 medium red bell pepper
- 1 medium green bell pepper
- 2 tablespoons soy sauce
- 0.5 cup chicken broth
- 3 stalks green onions
Instructions
Start by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower, then cut into smaller florets. In a food processor, pulse the florets until the texture resembles rice grains. Set aside.
Cut the chicken breast into bite-sized pieces. Season with half of the salt, half of the black pepper, garlic powder, and onion powder. Mix well to ensure even seasoning.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Dice the red and green bell peppers, then add them to the skillet. Sauté for 3-4 minutes until tender.
Add the processed cauliflower rice to the skillet with the bell peppers. Stir well to combine and sauté for 4-5 minutes until the cauliflower is tender.
Return the cooked chicken to the skillet and add the soy sauce and chicken broth. Mix thoroughly and let it cook for another 3-4 minutes, allowing the flavors to meld together.
Finely slice the green onions and add them to the skillet. Cook for an additional minute. Taste and adjust seasoning if necessary with the remaining salt and black pepper.
Serve the savory cauliflower rice hot, garnished with extra green onions if desired.
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5982 mg | 260% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 18.9 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3649 mg | 78% | |
*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.
