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Easy Keto Garlic Chicken Bowls - Fast, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 large head cauliflower (or 4 cups riced cauliflower)
  • 2 tablespoons olive oil
  • 2 tablespoons butter (or ghee)
  • 6 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced (optional but adds color; still low-carb in small amounts)
  • 2 cups baby spinach
  • 1/2 cup chicken broth
  • 1/3 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper
  • Fresh parsley, chopped, for garnish
  • Optional add-ins: avocado slices, sliced almonds, grated Parmesan

Method
 

  1. Prep the base. If using a whole cauliflower, pulse florets in a food processor to make rice-sized pieces. Pat dry with paper towels to remove moisture. Set aside.
  2. Season the chicken. In a bowl, toss chicken with 1 tablespoon olive oil, smoked paprika, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Sear the chicken. Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. Once hot, add chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.
  4. Sauté the aromatics. Lower heat to medium. Add remaining 1 tablespoon butter and the minced garlic. Stir 30–45 seconds until fragrant—don’t let it burn.
  5. Build the sauce. Pour in chicken broth and lemon juice. Scrape up browned bits. Stir in heavy cream, lemon zest, and red pepper flakes. Simmer 2–3 minutes until slightly thickened. Season with salt and pepper to taste.
  6. Add the veggies. Stir in zucchini and bell pepper. Cook 2–3 minutes until just tender but still crisp. Add spinach and wilt for 30 seconds.
  7. Return the chicken. Add the chicken and any juices back to the skillet. Toss to coat in the sauce. Simmer 1 minute to heat through. Adjust seasoning if needed.
  8. Cook the cauliflower rice. In another skillet, heat a drizzle of olive oil over medium-high. Add cauliflower rice with a pinch of salt and pepper. Cook 4–5 minutes, stirring, until hot and just tender. For extra flavor, splash in a tablespoon of the garlic sauce from the chicken pan.
  9. Assemble the bowls. Spoon cauliflower rice into bowls. Top with garlic chicken and veggies. Garnish with parsley. Add avocado, almonds, or Parmesan if you like.