Keto Cauliflower Garlic Rice

Keto Cauliflower Garlic Rice with Spicy Grilled Chicken is a flavorful and low-carb dish that’s perfect for those following a ketogenic diet or anyone looking to enjoy a delicious, healthy meal. Cauliflower rice serves as a nutritious substitute for traditional rice, while the spicy grilled chicken adds a kick of flavor. This dish is not only satisfying but also keto-friendly, making it a great choice for those seeking to maintain ketosis. Let’s dive into the recipe!

Recipe: Keto Cauliflower Garlic Rice with Spicy Grilled Chicken

Ingredients:

For the Spicy Grilled Chicken:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Cauliflower Garlic Rice:

• 1 medium head of cauliflower, riced (about 4 cups of cauliflower rice)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

For the Spicy Grilled Chicken:

1. In a small bowl, mix together the olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper to create a marinade.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish, then refrigerate for at least 30 minutes (or longer for more flavor).
3. Preheat your grill to medium-high heat.
4. Remove the chicken from the marinade and grill for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
5. Once done, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.

For the Cauliflower Garlic Rice:

1. Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower is finely chopped, resembling the texture of rice.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
3. Add the cauliflower rice to the skillet, stirring to coat it with the garlic-infused oil. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.
4. Stir in the chopped fresh parsley and season with salt and pepper to taste.

Nutrition Facts:

• Calories: 350
• Total Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 80mg
• Sodium: 380mg
• Total Carbohydrate: 8g
• Dietary Fiber: 3g
• Total Sugars: 3g
• Protein: 35g