Keto Chicken and Filipino-Style Rice Bowl
A delicious and healthy low-carb chicken dish with a flavorful Filipino twist. Pair it with a side of cauliflower rice for a keto-friendly meal.
Ingredients
- ●1 1/2 pounds chicken breastboneless and skinless
- ●2 cups cauliflower ricefresh or frozen, thawed
- ●2 tablespoons coconut oil
- ●1 teaspoon garlic powder
- ●1 teaspoon onion powder
- ●2 tablespoons fish sauceoptional
- ●2 tablespoons lime juice
- ●1/4 teaspoon chili flakes
- ●1/2 teaspoon salt
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Rinse the chicken breast and pat it dry with a paper towel.
- 3
Season the chicken with garlic powder, onion powder, salt, and chili flakes.
- 4
Heat the coconut oil in an oven-safe skillet over medium-high heat.
- 5
Sear the chicken breast for 2-3 minutes on each side, or until browned.
- 6
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
- 7
While the chicken is cooking, heat the fish sauce and lime juice in a small saucepan over low heat.
- 8
Stir in the cauliflower rice and cook for 2-3 minutes, or until it's tender but still crisp.
- 9
Remove the chicken from the oven and let it rest for 5 minutes before slicing it thinly.
- 10
Serve the sliced chicken on top of the cauliflower rice and drizzle with the fish sauce-lime juice sauce.
- 11
Garnish with chopped fresh herbs, if desired.
- 12
Serve immediately and enjoy!