Whole30 Savory Rice with Vegetables and Chicken
Transform your weeknight meals with this vibrant and nourishing Whole30 Savory Rice with Vegetables and Chicken. Bursting with flavor, this recipe swaps traditional rice for cauliflower rice, creating a wholesome, low-carb base that’s perfect for those following Whole30 guidelines. Packed with tender bites of chicken and a colorful array of sautéed red bell pepper, zucchini, carrot, and onion, this dish is seasoned with a warm blend of cumin, turmeric, and paprika for a savory depth that’ll leave your taste buds satisfied. The recipe comes together in just under an hour, making it ideal for busy schedules, and finishes with a bright touch of fresh parsley and zesty lemon juice. Serve up this healthy, gluten-free, and paleo-friendly meal for four, and enjoy a wholesome dinner that’s as delicious as it is guilt-free!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 large head cauliflower
- 3 tablespoons olive oil
- 1 large red bell pepper
- 1 medium zucchini
- 1 large carrot
- 1 medium yellow onion
- 3 large garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.5 whole lemon
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Remove the leaves and core from the cauliflower and chop it into florets. In a food processor, pulse the florets in batches until they reach a rice-like consistency. Set aside.
Dice the red bell pepper, zucchini, and carrot into small, uniform pieces. Finely chop the onion and mince the garlic cloves.
In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the onion and garlic, sauté until fragrant, about 2 minutes.
Add the diced red bell pepper, zucchini, and carrot to the skillet. Cook for 5 minutes until the vegetables are tender-crisp.
Stir in the cauliflower rice, and continue to cook for 5 minutes, stirring occasionally.
Add the ground cumin, turmeric, paprika, salt, and black pepper. Stir to combine evenly with the cauliflower rice and vegetables.
Return the cooked chicken to the skillet. Stir everything together and cook for an additional 2-3 minutes to heat the chicken through.
Chop the fresh parsley and squeeze the juice of half a lemon over the dish before serving.
Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5842 mg | 254% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 43.1 g | ||
| Protein | 164.5 g | 329% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 399 mg | 31% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5034 mg | 107% | |
*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.
