Low CarbHigh ProteinLow CarbGluten FreeDairy Free
Garlic Chicken & Cauliflower Rice
42g protein, 12g carbs, on the table in 15 minutes.
Prep
5m
Cook
12m
Total
17m
Servings
1
kcal
390
Protein
42g
Carbs
12g
Fat
18g
Macros per serving
Overview
Why it works
Garlic-buttered chicken thighs over riced cauliflower. Cutting-phase weapon.
- Thighs stay juicy + add satiating fat.
- Cauli rice cuts carbs hard while keeping the bowl-feel.
- One pan, almost no cleanup.
Ingredients
Ingredients · 1 servings
- 200 g chicken thighs, diced
- 2 cups cauliflower rice
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp paprika
- Salt, pepper, parsley
- Lemon wedge
Instructions
Step by step
- 1
Sear chicken in oil + salt + paprika, 6 min.
- 2
Add garlic, stir 30 sec.
- 3
Toss in cauli rice, cook 3–4 min.
- 4
Finish with parsley + lemon.
Pro Tips
Coach-level details
- Brown the cauli rice — don't steam it.
- Add a fried egg on top for extra protein.
Storage & Swaps
Keep it, swap it, save it
Storage
- 3 days refrigerated.
- Label containers with the prep date.
- Reheat gently or bring to room temp before serving.
Smart swaps
- Shrimp instead of chicken.
- Add chili crisp for heat.
Pair with a program
Eating right is half the result.
Plug this recipe into an Onyx program for the other half - periodized training that actually moves the needle.