Paleo Savory Rice with Vegetables and Chicken
Introducing Paleo Savory Rice with Vegetables and Chicken—a wholesome, flavorful dish perfect for anyone following a paleo lifestyle or seeking a gluten-free, low-carb alternative to traditional rice dishes. This recipe swaps out grains with nutrient-packed cauliflower rice, combined with tender bites of seasoned chicken breast and a vibrant mix of sautéed vegetables like red bell pepper, broccoli, and carrots. Enhanced with the umami richness of coconut aminos and aromatic garlic, this quick, one-pan meal is ready in just 50 minutes, making it ideal for busy weeknights. Finished with a sprinkle of fresh parsley, it’s a colorful, healthy option that’s as satisfying as it is nourishing. Serve hot for a comforting paleo-friendly dinner that everyone at the table will love!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 1 medium head Cauliflower
- 1 medium Red bell pepper
- 2 cups Broccoli florets
- 1 large Carrot
- 1 medium Onion
- 3 large Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Coconut aminos
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower, chop it into florets, and pulse in a food processor until it resembles rice. Set aside.
Dice the chicken breast into bite-sized pieces and season with salt, black pepper, and paprika.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the seasoned chicken pieces. Cook until browned on all sides and cooked through, about 7-10 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Mince the garlic cloves and add them to the skillet, cooking for an additional 1 minute until fragrant.
Add the diced red bell pepper, sliced carrot, and broccoli florets to the skillet. Stir-fry the vegetables until they are just tender, about 5-6 minutes.
Return the cooked chicken to the skillet with the vegetables. Stir in the cauliflower rice and mix everything well to combine.
Add the coconut aminos and stir thoroughly, ensuring all ingredients are coated evenly.
Cook for an additional 5 minutes, stirring occasionally, until the cauliflower rice is heated through.
Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving.
Serve hot and enjoy your Paleo Savory Rice with Vegetables and Chicken.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5185 mg | 225% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 31.2 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3559 mg | 76% | |
*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.
