Keto Black Pepper Chicken Bowl
Spicy, savory and low-carb, this Keto Black Pepper Chicken Bowl has flavorful grilled chicken, crispy cauliflower rice, and sautéed bell peppers, all tossed in a deliciously peppery sauce. Perfect for a healthy yet satisfying meal!
ingredients
- 1.5 lb boneless, skinless chicken breasts
- 2 tbsp olive oil, divided
- 1 medium cauliflower head, grated into rice-like texture
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp black peppercorns, crushed
- 1 tsp ground ginger
- 1 tsp erythritol (or preferred keto-friendly sweetener)
- 1/2 tsp salt
- Fresh parsley, for garnish
steps
- 1.
Preheat grill to medium-high heat. Brush chicken breasts with 1 tbsp olive oil and season with salt and pepper. Grill for 6-8 minutes per side or until cooked through. Let rest for 5 minutes, then slice into strips.
- 2.
In a large skillet, heat remaining olive oil over medium heat. Add cauliflower rice and sauté for 5 minutes until tender. Transfer to a bowl.
- 3.
In the same skillet, add sliced bell peppers and minced garlic. Sauté for 3-5 minutes until slightly softened.
- 4.
In a small bowl, mix together soy sauce, crushed black peppercorns, ground ginger, erythritol, and salt. Pour the sauce into the skillet with the bell peppers and cook for 2 minutes.
- 5.
Add the grilled chicken back to the skillet and toss to coat it with the sauce evenly. Cook for an additional 2-3 minutes until heated through.
- 6.
Divide the cauliflower rice among 4 bowls, top with black pepper chicken and bell peppers. Garnish with fresh parsley.
- 7.
Serve hot and enjoy this Keto Black Pepper Chicken Bowl!
