Keto Italian Chicken and Cauliflower Rice Bowl

Italian · 30 min · Chicken · gluten-free, keto, low-carb, high-protein

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Ingredients

• 4 pieces (about 1.5 lbs) boneless, skinless chicken breasts
• 4 cups cauliflower florets
• 3 tbsp olive oil
• 3 cloves garlic cloves
• 1 cup cherry tomatoes
• 1/4 cup fresh basil leaves
• 1/2 cup shredded mozzarella cheese
• 1 tsp Italian seasoning
• to taste salt and pepper

Method

1. 1. Season chicken breasts with Italian seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat and cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
2. 2. While chicken cooks, pulse cauliflower florets in a food processor until rice-like texture. Set aside.
3. 3. In the same skillet, add remaining olive oil and sauté minced garlic until fragrant, about 1 minute.
4. 4. Add cauliflower rice to the skillet and cook for 5-7 minutes until tender. Season with salt and pepper.
5. 5. Slice cooked chicken into strips. Add cherry tomatoes to the cauliflower rice and cook for 2 minutes until they soften.
6. 6. Return chicken to the skillet, mixing everything together. Stir in chopped basil and shredded mozzarella cheese until melted.
7. 7. Serve hot, garnished with extra basil if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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