Whole30 Homemade Chicken Rice-A-Roni
Elevate your weeknight meals with this Whole30 Homemade Chicken Rice-A-Roni—an irresistible blend of wholesome ingredients and comforting flavors that's both nutritious and satisfying. This grain-free twist on the classic features riced cauliflower in place of traditional rice, making it perfect for anyone following Whole30 or low-carb lifestyles. Tender, bite-sized pieces of chicken are sautéed to golden perfection and paired with a flavorful medley of almond flour, aromatics like onion and garlic, and a rich chicken stock infused with dried herbs. Toasted sliced almonds provide a delightful crunch, rounding out this one-pan wonder that's ready in just 45 minutes. Whether you're meal prepping or serving it fresh, this paleo-friendly recipe is packed with taste and texture—and it's sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breast
- 1 medium head Cauliflower
- 0.5 cup Almond flour
- 1 medium Onion
- 2 Garlic cloves
- 2 cups Chicken stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried parsley
- 0.5 teaspoon Dried thyme
- 0.25 cup Sliced almonds
Instructions
Begin by ricing your cauliflower: remove the leaves and stem from the cauliflower, then chop into florets. Pulse the florets in a food processor until they resemble grains of rice. Set aside.
Dice the chicken breast into small, bite-sized pieces, about 1-inch in size.
Dice the onion and mince the garlic cloves.
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 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the almond flour and toast it until golden brown, about 2-3 minutes. Stir frequently to avoid burning.
Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
Stir in the riced cauliflower and cook for another 2-3 minutes until it starts to soften.
Pour in the chicken stock, and season with salt, black pepper, dried parsley, and dried thyme. Stir well to combine.
Return the cooked chicken to the skillet and mix it into the cauliflower rice.
Reduce heat to low, cover the skillet, and let it simmer for 10 minutes, allowing the flavors to meld together.
Uncover the skillet, sprinkle with sliced almonds, and cook for an additional 3-5 minutes to allow any excess liquid to evaporate.
Taste and adjust seasoning if needed. Remove from heat.
Serve hot, and enjoy your Whole30 compliant Chicken Rice-A-Roni.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 3900 mg | 170% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 29.4 g | ||
| Protein | 205.6 g | 411% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4926 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.
