Cauliflower risotto with keto style chicken

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Cauliflower risotto with chicken is an alternative to the favorite traditional recipe for chicken with rice, but in a low-carbohydrate version. Today we are preparing a completely new reading of our well-known dish, which is in no way inferior to the original recipe.

We present you two options for keto risotto with chicken, which will definitely earn the applause of everyone in the family. And we are sure that the recipe for creamy cauliflower risotto with chicken will become your favorite.

Keto cauliflower risotto with chicken

Aromatic dish that contains useful and low-carbohydrate ingredients. Spicy notes, delicate flavors, juicy meat and tender cauliflower rice – a great combination served for a perfect lunch or dinner.

Preparation time: 30 minutes

Servings: 6

Nutritional composition in 1 serving: 10 g carbohydrates, 12 g fat, 22 g protein and 222 calories.

Necessary products:

  • 6 small chicken legs
  • 2-3 tablespoons extra virgin olive oil
  • 1 tsp dried oregano
  • ½ tsp red pepper
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • Salt and pepper to taste

For cauliflower rice:

  • 1 head of cauliflower
  • 1 tbsp extra virgin olive oil
  • 60 ml chicken broth
  • 1 stalk fresh parsley, chopped
  • 1 tbsp freshly squeezed lemon juice

Method of preparation:

  1. Put the chicken legs in a large bowl and season with olive oil, oregano, paprika, garlic and chili powder, cumin, salt and pepper.
  2. Stir to taste evenly on all sides and set aside to marinate for 15-30 minutes or overnight.
  3. Prepare the cauliflower rice by placing the cauliflower flowers in the food processor and pulsing for about 25-30 seconds. Pieces the size of rice should be obtained.
  4. Bake the legs for about 20-30 minutes in a preheated 190 degree oven. If desired, you can fry them in a pan with a little fat or boil them and cut them into pieces (but you should not marinate them before).
  5. Fry the cauliflower rice in a pan with a little olive oil, stirring so that it does not burn.
  6. Pour the chicken broth, chopped parsley and lemon juice. Cook for 2-3 minutes or until cauliflower is soft.
  7. Season with spices to taste.
  8. Serve the cauliflower risotto with chicken and enjoy.

Cauliflower risotto with chicken and three types of cheese

Creamy cauliflower risotto with chicken and three types of cheese – cream cheese, gouda and cheddar. Plenty of aromas, pleasant tastes and juicy texture.

The dish has a lot of protein due to the content of dairy products and chicken. It is also very tasty and appetizing.

Preparation time: 25 minutes

Servings: 8

Nutritional composition in 1 serving: 4 g carbohydrates, 30 g fat, 32 g protein and 414 calories

Necessary products:

  • 780 g chicken legs
  • 3 tablespoons ghee
  • 100 g mushrooms
  • 2 stalks of celery
  • ¼ tsp red pepper
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp dried or fresh parsley
  • 700 g cauliflower rice
  • 350 ml chicken broth
  • 180 ml cooking cream
  • 1 tbsp sour cream
  • 85 g soft cream cheese
  • 100 g of gouda cheese, grated
  • 170 g of grated cheddar cheese
  • Fresh parsley for serving

Method of preparation:

  1. Boil the chicken legs until cooked, then set aside to cool and chop into pieces.
  2. If desired, you can bake them in a preheated oven to 180 degrees for 20-30 minutes or until ready. Before that, season them with salt, pepper, paprika and spices to your taste. .
  3. Melt 2 tablespoons of ghee in a pan suitable for cooking in the oven.
  4. Fry the sliced mushrooms with the diced celery stalks.
  5. Season with paprika, garlic powder, salt and pepper, dried or fresh parsley. Stir to flavor all the ingredients and continue cooking until they start to soften.
  6. Add the remaining half of the butter and cauliflower to the pan. Stew for about 7 minutes, stirring often.
  7. Pour the chicken broth, sour cream, sour cream, soft cream cheese, ¾ gouda and че cheddar cheese.
  8. Stir and let the mixture cook over medium heat for 8 minutes without covering with a lid.
  9. Add the chicken, sprinkle with the remaining gouda and cheddar cheese.
  10. Bake in a preheated 190 degree oven until the cheeses are melted.
  11. Serve the cauliflower risotto with chicken and garnish with fresh parsley.

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