Ingredients
1 pound chicken breast, diced
4 cups cauliflower rice, fresh or frozen
6 cups low-sodium chicken broth
1 medium onion, diced
2 stalks celery, chopped
2 carrots, diced
4 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon thyme
1 bay leaf
Salt to taste
Black pepper to taste
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion, celery, and garlic until fragrant.
Add chicken breast and cook until nearly fully cooked through.
Pour in chicken broth and bring to a simmer. Add thyme, bay leaf, salt, and pepper.
Stir in cauliflower rice and carrots. Reduce heat and let simmer for 10-15 minutes until cauliflower softens but remains firm.
Shred chicken using two forks in the pot. Stir in parsley and lemon juice before serving.
Notes
Use boneless skinless chicken thighs for richer flavor.
Thaw frozen cauliflower rice before adding to the pot.
Store in an airtight container for up to 3 days or freeze for 2-3 months.
Taste and adjust seasoning before serving.
- Prep Time: 15
- Cook Time: 25
- Category: Meals
- Method: Simmering
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg