Low Carb Savory Rice with Vegetables and Chicken
Indulge guilt-free with this Low Carb Savory Rice with Vegetables and Chicken, a delicious and healthy twist on a classic favorite! Featuring tender, protein-packed chicken breast and vibrant veggies like bell peppers, zucchini, and carrots, this dish uses cauliflower rice as a nutritious, low-carb alternative to traditional grains. Enhanced with the savory flavors of garlic, soy sauce, and chicken broth, this quick and easy 40-minute recipe makes a satisfying, wholesome meal for the whole family. Perfect as a weeknight dinner or a meal-prep option, this dish is gluten-free, loaded with fresh ingredients, and bursting with flavor in every bite. Pair it with a garnish of fresh parsley and green onions for a vibrant finishing touch!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 head cauliflower
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 carrot, grated
- 3 tablespoons soy sauce
- 1 cup chicken broth
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles the size of grains of rice. Set aside.
Cut the chicken breast into bite-sized cubes. Season with a pinch of salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken cubes and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the chopped bell pepper, diced zucchini, and grated carrot to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Add the cauliflower rice to the vegetables and pour in the chicken broth. Stir well to combine.
Cook for about 5-7 minutes until the cauliflower rice is tender and most of the liquid has been absorbed.
Return the cooked chicken to the skillet. Add the soy sauce, and stir everything together until well-combined.
Cook for an additional 2 minutes to allow the flavors to meld together. Adjust seasoning with additional salt and black pepper if necessary.
Remove the skillet from the heat. Stir in the sliced green onions and chopped parsley.
Serve hot. Enjoy your delicious low carb savory rice with vegetables and chicken!
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4804 mg | 209% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 25.7 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 346 mg | 27% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4556 mg | 97% | |
*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.
