Go Back
+ servings

Keto Thai Chicken Bowl

Servings 4
Calories 478 kcal


  • 3 cup frozen cauliflower rice
  • ½ cup frozen peas
  • 1 T coconut oil
  • 1 T ginger freshly grated
  • 3 eggs
  • 1 jalapeño pepper small dice (optional)
  • 3 garlic cloves, minced
  • 1 lb chicken, cooked either cubed or shredded
  • ½ C coconut cream
  • 2 tsp tomato paste
  • Salt to taste
  • 1 Tablespoon coconut aminos or no soy gluten free soy sauce
  • ½ cup cilantro chopped (for garnish)


  • *If NOT using frozen riced cauliflower: 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 frozen peas 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 (optional), tomato paste, coconut cream and coconut aminos or soy free sauce (optional). Continue cooking.
  • Add in the cooked (cubed or shredded) chicken meat. Mix well and heat through.
  • Divide into separate bowls and garnish with cilantro.


Calories: 478kcalCarbohydrates: 6gProtein: 43gFat: 30gFiber: 1g
Tried this recipe?Let us know how it was!