Paleo Savory Chicken Over Rice
Experience the ultimate fusion of flavor and nutrition with this Paleo Savory Chicken Over Rice recipe! Featuring tender, golden-browned chicken breast strips paired with vibrant red bell peppers, broccoli florets, and fragrant cauliflower rice, this dish is a deliciously healthy take on a beloved classic. The recipe is infused with bold flavors from fresh garlic, ginger, and a splash of coconut aminos, making it both paleo-compliant and gluten-free. A quick 15-minute prep time and single-skillet cooking method keep things simple and stress-free, with cleanup to match. Topped with freshly chopped cilantro for a burst of brightness, this wholesome meal is perfect for busy weeknights or meal prep. Indulge in this nutrient-packed, low-carb twist on savory chicken and rice, ready in just 45 minutes and sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 medium onion, chopped
- 1 medium red bell pepper, sliced
- 1 cup broccoli florets
- 1 tablespoon coconut aminos
- 1 teaspoon fresh ginger, grated
- 4 cups cauliflower rice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Begin by slicing the chicken breasts into thin strips.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the minced garlic and chopped onion to the skillet and sauté for about 2 minutes, until they are fragrant and softened.
Add the sliced chicken breasts to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the red bell pepper slices and broccoli florets, sautéing for about 4-5 minutes until they are tender-crisp.
Stir in the coconut aminos and grated ginger, cooking for an additional minute.
Add the cauliflower rice to the skillet, season with salt and black pepper, and cook for 5-7 minutes until the cauliflower rice is heated through and slightly golden.
Return the chicken to the skillet, mixing well with the cauliflower rice and vegetables.
Cook the mixture for another 3-4 minutes, ensuring everything is evenly heated.
Remove from heat and garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 3074 mg | 134% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 23.4 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1341 mg | 29% | |
*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.
