This Chicken Mushroom and Cauliflower Rice Recipe is a one skillet dish that is loaded with juicy chicken breast, some of my favorite veggies and flavor!
I love to use frozen cauliflower rice for even more ease in keto cooking. Â I use it in this recipe and also in my loaded cauliflower rice casserole recipe and garlic butter shrimp with cauliflower rice.
Keto Cauliflower Rice Recipe
When I find a recipe that uses rice, almost always it is an easy swap for cauliflower rice to make it keto. Â You can use frozen, or you can make your own using a whole head of cauliflower. Â This simple swap saves so many carbs.
Can I use chicken thighs instead of breasts?
Yep! Â Boneless skinless chicken thighs would be great in this recipe because they are juicy and fattier. Â They would increase the calories and fat a bit, but there is nothing wrong with that...especially since this recipe is on the lighter side!
Meal prep this recipe
This recipe is so simple to meal prep! Â I like to divide it evenly into 4 meal prep containers and then I have lunch or dinner for 4 days. Â You could even freeze this recipe for up to a few months in freezer safe containers.
I hope you enjoy this Chicken Mushroom and cauliflower rice recipe. Â Here at Low Carb with Jennifer we aim to deliver family friendly low carb and keto recipes that are easy to make with ingredients found in most grocery stores. Â No crazy ingredients here! Â If you are interested in more keto friendly recipes, I have a cookbook that is now available! Â You can find that here:Â Jenniferbanz.com/ketocookbook
Chicken, Mushrooms, and Cauliflower Rice Recipe
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Ingredients
- 2 Tablespoons avocado oil
- 2 stalks Celery, diced
- ½ cup Shredded carrots
- 8 ounces Baby Bella mushrooms, sliced
- ½ teaspoon kosher salt
- ¼ teaspoon Dried Thyme
- 1 ½ Pounds Chicken Breast, cut into 1 inch chunks
- 10 Ounces frozen cauliflower rice
- salt and pepper
Instructions
- Heat the avocado oil in a large skillet over medium heat. Stir in the diced celery and shredded carrots. Cook for 5-8 minutes or until translucent.
- Stir in the sliced mushrooms, salt, and dried thyme. Cook for about 5 minutes.
- Stir in the chicken breast chunks and cook for about 8 minutes. Stir in your cauliflower rice, stirring to mix all your ingredients. Once cooked through, season with salt and pepper to taste. Enjoy!
Notes
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
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