Chicken Cauliflower Rice

With 262 kcal and 36g of protein, this dish helps maintain muscle mass while keeping carbohydrate intake low.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 250g chicken breast · 265 kcal in the whole recipe
• 400g cauliflower, grated · 100 kcal in the whole recipe
• 1/2 carrot, grated · 20 kcal in the whole recipe
• 2 green onions · 6 kcal in the whole recipe
• 1 tbsp olive oil · 133 kcal in the whole recipe
• Salt, black pepper, cumin

Method

1. Required equipment: A food processor (or grater), a large non-stick pan, and a knife.

   

2. Break the cauliflower into small florets, place them in a food processor, and pulse until they resemble rice grains.

   

3. Cut the chicken breast on a cutting board into small 2-centimeter cubes.

   

4. Place a large pan over medium heat, add the olive oil, and wait for it to heat up.

   

5. Add the cubed chicken to the pan and sauté for about 5 minutes until the outside is completely white.

   

6. Add the grated carrots and the prepared cauliflower rice to the pan.

   

7. Cook all ingredients for 6-8 minutes, stirring frequently.

   

8. Remove from heat when the cauliflower has softened slightly but still retains a firm texture.

   

9. Finely slice the green onions into rings and sprinkle them over the dish.

   

10. Add salt, black pepper, and cumin, then stir to combine and serve.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.