Description

This Low Carb Chicken Bowl is packed with colorful veggies, tender chicken, and fluffy cauliflower rice for a nutrient-rich, satisfying meal. Topped with a light, creamy sauce, it’s the perfect healthy lunch or dinner that’s gluten-free and keto-friendly.

Ingredients

For the Bowl:
▢ 1 chicken breast
▢ 250g cauliflower (for rice)
▢ 100g broccoli
▢ 30-50g carrots, grated
▢ 30-50g cherry tomatoes, halved
▢ Baby spinach, a handful
▢ Olive oil
▢ Salt, pepper, paprika powder

For the Sauce:
▢ Low-carb ketchup, to taste
▢ 30g sour cream
▢ Water, to thin the sauce
▢ Salt and pepper, to taste

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Instructions

Marinate Chicken: Season chicken breast with salt, pepper, paprika, and a drizzle of olive oil.
Prepare Cauliflower Rice: Grate cauliflower and cook in salted water or broth until al dente or desired softness.
Cook Broccoli: Cut broccoli into small florets and steam until tender.
Prep Veggies: Peel and grate carrots, halve cherry tomatoes, and wash and dry spinach.
Cook Chicken: In a pan with olive oil, fry the marinated chicken over medium heat with a lid until fully cooked.
Make Sauce: Mix low-carb ketchup, sour cream, water, salt, and pepper until smooth.
Assemble Bowl:
- Spread cauliflower rice on the bottom of the bowl.
- Layer broccoli, carrots, and tomatoes over two-thirds of the rice.
- Add spinach to the remaining third.
- Slice cooked chicken and place on top of the spinach.
- Drizzle with the sauce and enjoy!

Notes

Use rotisserie chicken to save time.
Swap sour cream with Greek yogurt for a higher protein sauce.
Optional toppings: sesame seeds, avocado, or herbs.