Keto Thai Chicken Bowl

Keto Thai Chicken Bowl

Servings 4
Calories 478 kcal


  • 3 C cauliflower flowerets (2 C cauliflower rice)
  • 1 T coconut oil
  • 1 T ginger freshly grated
  • 3 eggs
  • 1 jalapeño pepper small dice
  • 3 garlic cloves minced or pushed through a press
  • Meat from a whole chicken
  • ½ C coconut cream (or use 3-4 cooked chicken breasts, shredded)
  • 2 tsp tomato paste
  • Salt to taste
  • 1 Tablespoon coconut aminos or tamari soya sauce (optional)
  • ½ cup cilantro chopped (for garnish)


  • Use a food processor to chop the cauliflower flowerets into rice-sized bits.
  • Place a wok-style pan over medium/ high heat and melt 2 tsp of the coconut oil. Add the cauliflower “rice” and sauté, stirring occasionally.
  • While the cauliflower is cooking, scramble the eggs in a separate pan using the remaining 1 tsp of coconut oil. Shred the scrambled eggs into smaller bits and add to the wok with the cauliflower rice.
  • Add in the ginger, garlic, chopped jalapeños, tomato paste, coconut cream and coconut aminos or tamari soya sauce (optional). Continue cooking.
  • When the cauliflower rice and peppers are soft, add in the shredded chicken meat. Mix well and heat through.
  • Divide into separate bowls and garnish with cilantro.


Calories: 478kcalCarbohydrates: 6gProtein: 43gFat: 30gFiber: 1g
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