Keto Italian Chicken & Cauliflower Rice Bowl

Italian · 35 min · Chicken · gluten-free, keto, low-carb, high-protein

Shop ingredients

Ingredients

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

Method

1. Dice the chicken breasts into bite-sized pieces, season with salt, pepper, and Italian seasoning.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken until browned and cooked through, about 8-10 minutes. Remove and set aside.
3. In the same skillet, add another tablespoon of olive oil. Mince the garlic and sauté until fragrant, about 30 seconds.
4. Add the cauliflower florets to the skillet, cook for 8-10 minutes until tender, stirring occasionally. Use a wooden spoon or potato masher to rice the cauliflower for a finer texture if desired.
5. Stir in the cooked chicken, cherry tomatoes (halved), and chopped basil. Cook for another 2-3 minutes to combine flavors.
6. Sprinkle shredded mozzarella over the mixture and cover the skillet for 2 minutes until cheese melts.
7. Serve hot, garnished with additional basil if desired.

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

← Browse the cookbook