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 freshly ground black pepper, to taste
  • ¼ cup (50g) frozen peas
  • ¼ cup (12g) parsley leaves, chopped
  • 1 tablespoon (10g) toasted pine nuts
  • 1 teaspoon olive oil, for drizzling

Per serve:

Energy: 1670kj (401kcal)

Protein: 45.6g

Fat: 15.5g

Carbohydrates: 8.7g

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