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prep time
6 min
cook time
18 min
ready time
24 min
Low Carb Chicken And Peppers With Rice
This quick and easy chicken dish is a simple one pot meal, perfect for weeknight dinners.
This is ideal served with a simple green salad or a portion of green beans.
Net Carbs
7.1 g
Fiber
3.7 g
Total Carbs
10.9 g
Protein
44.8 g
Fats
16.6 g
374 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken thigh, skin removed before cooking
10.5 oz
Cilantro
2 tablespoon
Gourmet Collection Smoked Paprika by Mccormick
2 tsp
Cauliflower Rice
1-½ cup
Oregano, Dried
1 teaspoon
Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
1 cup
Olive Oil
1 tablespoon
Garlic
1 clove
Tomato Puree
1 tablespoon
Red Bell Peppers, Raw
½ medium - 2 1/2" diameter x 2 3/4"
Yellow Bell Peppers, Raw
½ medium - 2 1/2" diameter x 2 3/4"
Red Onion
¼ medium - 2 1/2" diameter
Recipe Steps
steps 4
24 min
Step 1
Slice the bell peppers into strips, crush the garlic, finely slice the onion and dice the chicken thighs. Heat the olive oil in a large skillet over a medium heat and add the chicken, peppers, onion and garlic. Cook until the chicken is well browned all over and the vegetables are tender.Step 2
Add the tomato purée, paprika and oregano. Stir well to combine.Step 3
Add the cauliflower rice and stir into the chicken and vegetables.Step 4
Add the chicken stock and bring to a simmer. Cook for 7–10 minutes until the chicken is cooked through and the liquid has all been absorbed. Scatter with fresh cilantro to serve.
Comments
Alittletwisted 5 years ago
Is the serving weight one portion?
Anafleming1974@gmail.com 5 years ago
Love this recipe, very simple and easy to make .