Keto Italian Chicken and Cauliflower Rice Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 30 min · Chicken · gluten-free, keto, low-carb, high-protein
397 cal
35g protein
8g carbs
25g fat
per serving · estimated
Ingredients
- 4 pieces (about 1.5 lbs) boneless, skinless chicken breasts
- 2 cups cauliflower florets
- 1 1/2 tbsp olive oil
- 2 cloves garlic cloves
- 1/2 cup cherry tomatoes
- 1/4 cup fresh basil leaves
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp Italian seasoning
- to taste salt and pepper
Method (tap to check — screen stays awake)
- 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. While chicken cooks, pulse cauliflower florets in a food processor until rice-like texture. Set aside.
- 3. In the same skillet, add remaining olive oil and sauté minced garlic until fragrant, about 1 minute.
- 4. Add cauliflower rice to the skillet and cook for 5-7 minutes until tender. Season with salt and pepper.
- 5. Slice cooked chicken into strips. Add cherry tomatoes to the cauliflower rice and cook for 2 minutes until they soften.
- 6. Return chicken to the skillet, mixing everything together. Stir in chopped basil and shredded mozzarella cheese until melted.
- 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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