Chicken, Vegetables, and Riced Cauliflower

Chicken, Vegetables, and Riced Cauliflower
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 119.1
  • Total Fat: 3.1 g
  • Cholesterol: 14.7 mg
  • Sodium: 30.3 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 3.0 g
  • Protein: 7.5 g

View full nutritional breakdown of Chicken, Vegetables, and Riced Cauliflower calories by ingredient
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Easy one pan dinner. Easy one pan dinner.
Number of Servings: 6


    2 fat trimmed grass fed chicken breasts
    2 golden potaoes
    1 green pepper
    1 red pepper
    1 small Vidalia onion
    1 cup of "riced" cauliflower
    coconut oil
    cayenne pepper


You can substitute any vegetables you want in this. If I had some fresh mushrooms on hand, I would have added them.


Cut up all vegetables into strips as well as the chicken breast. Dice the potatoes.

Instructions on how to "rice" cauliflower:

Heat coconut oil and cook chicken first. Add potato, vegetables and cauliflower, simmer on low until chicken no longer pink and potatoes are soft. About 20-30 minutes. Add cayenne pepper to taste.

Serving Size: Makes approximately 6 cups

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