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Keto Chicken Cauliflower Rice Bowl – A Simple, Satisfying Low-Carb Meal

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon avocado oil or olive oil
  • For the Cauliflower Rice: 1 large head cauliflower, riced (or 4 cups pre-riced cauliflower)
  • 1 tablespoon avocado oil or butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Veggies and Add-Ins: 1 small red bell pepper, thinly sliced
  • 1 small zucchini, diced
  • 1/2 small red onion, thinly sliced
  • 1 cup baby spinach or chopped kale
  • 1/4 cup fresh cilantro, chopped (optional)
  • Finishing Touches: 2 tablespoons butter (or ghee), melted
  • Zest and juice of 1 lime
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 medium avocado, sliced
  • 1–2 tablespoons toasted sesame seeds or pumpkin seeds (optional)

Method
 

  1. Season the chicken: Pat the chicken dry. Toss with salt, pepper, smoked paprika, garlic powder, and onion powder until evenly coated.
  2. Cook the chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in a single layer and sear 4–5 minutes per side, until browned and cooked through. Remove to a plate and tent loosely with foil.
  3. Sauté the veggies: In the same skillet, add the bell pepper, zucchini, and red onion. Cook 3–4 minutes, stirring occasionally, until slightly tender but still crisp. Add the spinach and cook 30–60 seconds until wilted. Transfer to the plate with the chicken.
  4. Make the cauliflower rice: Add 1 tablespoon oil or butter to the skillet. Stir in minced garlic and cook 30 seconds. Add riced cauliflower, salt, and pepper. Sauté 4–5 minutes, stirring often, until tender but not mushy. Taste and adjust seasoning.
  5. Mix the lime butter: In a small bowl, combine melted butter, lime zest, and lime juice. Add red pepper flakes if you like heat.
  6. Assemble the bowls: Divide cauliflower rice between bowls. Top with chicken and sautéed veggies. Drizzle with the lime butter. Add avocado slices and sprinkle with cilantro and seeds.
  7. Serve: Enjoy right away while hot, with extra lime wedges on the side.