Chicken with Cauliflower Rice

This recipe is gluten and dairy-free.

Prep Time
15 minutes
Cook Time
10 minutes
Serves 1
Keto Chicken with Cauliflower Rice


Step 1. Place the stock, spring onion and garlic in a saucepan and bring to the boil. Add the chicken, immediately reduce the heat and gently simmer for 5 minutes or until the chicken is just cooked. Remove from stock and keep warm. Set stock aside.

Step 2. Meanwhile, place the cauliflower rice and seasonings in a microwave safe container, cover and microwave on 100% power for 3 minutes. Add the peas and microwave for a further 1 minute. Stir through the parsley, pine nuts and 1 tablespoon reserved chicken stock. Transfer to a serving plate and top with shredded chicken and lightly drizzle with the oil.


Tip: Strain, cool and freeze remaining chicken stock for another use.


  • ¾ Cup Gluten-Free chicken Stock
  • 1 Spring Onion (10g), chopped
  • 1 Clove Garlic
  • 3 x 55g Chicken Tenderloins
  • 190g Cauliflower Rice
  • Salt and Ground Black Pepper, to taste
  • ¼ Cup (50g) Frozen Peas
  • ¼ cup (12g) Parsley Leaves, chopped
  • 1 Tablespoon (10g) Toasted Pine Nuts
  • 1 Teaspoon Extra Virgin Olive Oil, for drizzling

Per serve:

Energy: 1670kj (401kcal)

Protein: 45.6g

Fat: 15.5g

Carbohydrates: 8.7g

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