5-Minute Keto Chicken Bowl

5-Minute Keto Chicken Bowl

A fast, low-carb chicken bowl with cauliflower rice, crunchy veggies, and a creamy spicy mayo. Perfect for quick lunches and easy meal prep.

Ingredients

  • 3 cups frozen cauliflower rice steamable bag if possible
  • 2 cups cooked chicken breast chopped or shredded
  • 2 tbsp olive oil
  • 1 tbsp coconut aminos or tamari
  • 1 tsp toasted sesame oil optional
  • 1 tsp garlic powder
  • 1/2 tsp sea salt plus more to taste
  • 1/4 tsp black pepper
  • 1/2 cup cucumber diced
  • 1/2 cup avocado diced
  • 1/2 cup red cabbage shredded
  • 2 tbsp green onion thinly sliced
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp lime juice plus more to taste
  • 2 tbsp mayonnaise
  • 1 tsp sugar-free sriracha or to taste
  • 1 tbsp sesame seeds

Instructions

  1. Cook the cauliflower rice: Microwave 3 cups frozen cauliflower rice per package directions, usually 3 to 4 minutes, until hot and just tender. Stir in 1 tablespoon olive oil, 1/2 teaspoon sea salt, 1 teaspoon garlic powder, and 1/4 teaspoon black pepper. Let steam escape for 1 minute so it’s not watery.
  2. Warm the chicken: In a small skillet over medium heat, toss the cooked chicken with 1 tablespoon coconut aminos and 1 teaspoon toasted sesame oil (if using) for 1 to 2 minutes until heated through. Or microwave in a covered bowl for 60 to 90 seconds.
  3. Make the sauce: Whisk 2 tablespoons mayonnaise, 1 teaspoon sugar-free sriracha, and 1 tablespoon lime juice in a small bowl until smooth. Adjust heat or lime to taste.
  4. Prep the fresh toppings: Dice 1/2 cup cucumber and 1/2 cup avocado. Shred 1/2 cup red cabbage and slice 2 tablespoons green onion.
  5. Assemble the bowls: Divide the warm cauliflower rice among 3 bowls. Top with warm chicken, cabbage, cucumber, and avocado.
  6. Finish and serve: Drizzle with the spicy mayo. Sprinkle with sesame seeds and cilantro. Taste and add a pinch more salt or a squeeze of lime if needed.
  7. Meal prep option: Pack the warm base (rice and chicken) in containers. Store the toppings and sauce separately. Refrigerate up to 3 to 4 days, and reheat the base 60 to 90 seconds before adding fresh toppings.

Notes

  • Rotisserie chicken keeps this truly 5-minute. Shred and keep portions in the freezer.
  • Use a steamable bag of cauliflower rice for zero-fuss cooking and less cleanup.
  • No sriracha? Stir chili flakes or hot sauce into the mayo instead.
  • For higher fat macros, add extra avocado or a drizzle of olive oil at the end.

Recipe from ketoglowlife.com · ketoglowlife.com