Chicken & (Cauliflower) Rice

Chicken and Rice is typically a higher carb, higher fat casserole.  This recipe doesn’t use canned Cream of Chicken Soup or rice.  Instead it takes the seasonings of cream of chicken soup and cauliflower rice and creates the same delicious flavors with better nutrients!  Keto followers can keep the recipe as is, and low carb followers can adapt it by removing half the cauliflower and adding rice, lowering the overall carbs from a normal recipe.

1250 grams chicken breast, raw

680 grams cauliflower, raw

225 grams 2% cottage cheese

403 grams light canned coconut milk

16 grams chicken bouillon powder

16 grams garlic powder

10 grams onion powder

2 grams ground pepper

6 grams paprika

In a blender, mix seasonings, coconut milk and cottage cheese until smooth.

Chop chicken into bite sized cubes

Rice cauliflower (I use a Cuisinart) or use fresh riced cauliflower.  If you use FROZEN riced cauliflower, the recipe will end up a little watery, so either cook the frozen riced cauliflower and dry thoroughly or decrease you amount of coconut milk.  It may still wind up a little watery.

In a large bowl, combine sauce, chicken and cauliflower rice.  Spread evenly in a deep baking dish adn bake for 60 minutes at 350 degrees.  When done, let sit for about 15 minutes to set.