This classic chicken dish is brought back from my childhood and Keto-fied. This creamy “rice” dish is filled with chicken and broccoli and is tied together with a rich, cheesy sauce. It is also the perfect meal prep recipe, as it gets better each day! If you need more protein or fat for the day, add a sprinkle of bacon over the top.
MAKES: 6 servings
1 SERVING: 425 Calories, 32 g Fat, 4 g Carbs, 24 g Protein
1 lb (454 g) chicken breasts
3 cups (300 g) cauliflower rice, steamed
3 tbsp (45 g) butter
½ tbsp (4 g) garlic powder
1 tsp garlic salt
½ tsp salt, plus more to taste
½ tsp parsley
½ tsp ground mustard
1 tsp black pepper
1 cup (240 ml) chicken broth
½ cup (120 ml) heavy cream
1 tsp lemon juice
½ cup (120 ml) mayo
3 cups (216 g) broccoli, chopped and steamed
1½ cups (170 g) Cheddar cheese, shredded
Place the chicken breasts in a pot filled halfway with water. Bring to a boil over high heat and allow the chicken to cook for 15 to 20 minutes, or until cooked through. Remove from the pot and set aside to cool.
Preheat the oven to 350°F (176°C).
In a large pan or Dutch oven, add the cauliflower rice, butter, garlic powder, garlic salt, salt, parsley, ground mustard, black pepper and broth. Cover and cook for 5 minutes.
Add the cream and lemon juice to the pan and let simmer uncovered on low for 10 minutes. Mix a few times throughout so it doesn’t burn on the bottom. Add the mayo, mix and turn the burner off.
Shred the chicken with a fork and place half of the chicken into the cauliflower cream mixture. Put the remaining chicken into the bottom of an 8 x 8–inch (20 x 20–cm) casserole dish and top with the broccoli, cream mixture and Cheddar cheese.
Cover with aluminum foil and cook for 20 minutes. Remove the foil and bake until bubbling, about 10 minutes.