Keto Italian Chicken & Cauliflower Rice Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 35 min · Chicken · gluten-free, keto, low-carb, high-protein
370 cal
35g protein
8g carbs
22g 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 garlic cloves
- 1/2 cup cherry tomatoes
- 1/4 cup fresh basil
- 1/2 cup mozzarella cheese, shredded
- 1/2 tsp Italian seasoning
- to taste salt and pepper
Method (tap to check — screen stays awake)
- Dice the chicken breasts into bite-sized pieces, season with salt, pepper, and Italian seasoning.
- 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.
- In the same skillet, add another tablespoon of olive oil. Mince the garlic and sauté until fragrant, about 30 seconds.
- 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.
- Stir in the cooked chicken, cherry tomatoes (halved), and chopped basil. Cook for another 2-3 minutes to combine flavors.
- Sprinkle shredded mozzarella over the mixture and cover the skillet for 2 minutes until cheese melts.
- Serve hot, garnished with additional basil if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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