Paleo Vegetable and Chicken Fried Rice
Transform your weeknight dinners with this Paleo Vegetable and Chicken Fried Rice, a wholesome twist on the traditional favorite that's packed with flavor and nutrient-rich ingredients. Featuring tender, perfectly seasoned chicken breast and a vibrant medley of fresh veggies—carrots, zucchini, and green onions—this recipe swaps out the usual rice for cauliflower "rice," keeping it low-carb, gluten-free, and paleo-approved. Enhanced with aromatic garlic and ginger, and brought to life with a savory splash of coconut aminos and sesame oil, this one-pan dish is easy to prepare and ready in just 35 minutes. Ideal for anyone following a clean-eating lifestyle, it's a lighter yet satisfying option that's perfect for meal prep or sharing around the table. Garnish with the green onion tops for a fresh pop of flavor, and enjoy this nutritious masterpiece hot off the skillet!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 1 large head Cauliflower
- 3 tablespoons Coconut aminos
- 2 tablespoons Sesame oil
- 3 pieces Garlic cloves
- 1 teaspoon Fresh ginger (grated)
- 2 medium Carrots
- 1 medium Zucchini
- 3 stalks Green onions
- 2 large Eggs
- 2 tablespoons Coconut oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Wash and remove the stems from the cauliflower. Pulse the florets in a food processor until they have a rice-like consistency, then set aside.
Finely chop the garlic, peel and grate the ginger, dice the carrots and zucchini into small cubes, and slice the green onions thinly (reserve the green tops for garnish).
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the chicken pieces, sprinkle with salt and pepper, and cook for 5-7 minutes until fully cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Toss in the garlic, ginger, carrots, and zucchini. Stir-fry for 3-4 minutes until the vegetables start to soften.
Push the vegetables to one side of the skillet and crack the eggs on the empty side. Scramble the eggs until cooked, then mix them with the vegetables.
Add the riced cauliflower to the skillet. Stir well to combine all ingredients and cook for 3-5 minutes, stirring frequently, until the cauliflower is tender but not mushy.
Drizzle the coconut aminos and sesame oil over the mixture and stir to coat evenly. Add the cooked chicken back to the skillet and mix until everything is warmed through.
Taste and adjust seasoning if needed. Garnish with the sliced green onion tops and serve hot.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 6800 mg | 296% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 46.2 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 423 mg | 33% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4933 mg | 105% | |
*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.
