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Chicken Cheese Steak 'Rice' bowls are a keto friend and easy to make. Thinly sliced chicken breast is quickly cooked with onions and peppers and topped with delicious provolone cheese before being served over cauliflower 'rice.'

Keto-Friendly Chicken Cheese Steak ‘Rice’ Bowls


  • Author: Moses Family Table

Description

Chicken Cheese Steak ‘Rice’ bowls are a keto friend and easy to make. Thinly sliced chicken breast is quickly cooked with onions and peppers and topped with delicious provolone cheese before being served over cauliflower ‘rice.’


Ingredients

2 onions, sliced
2 bell peppers, sliced
1 1/2 lbs chicken breast, thinly sliced
2 cloves garlic, minced
8 oz provolone cheese, sliced
2 tbs cooking oil
Cauliflower “Rice”
Salt and Pepper


Instructions

  1. Place the chicken breast into the freezer for 15 minutes as it makes it easier to thinly slice when it’s cold.
  2. Meanwhile, heat a large saute pan over medium heat and add in 1 tbs of cooking oil
  3. Add the onions and peppers to the pan and cook for 3-5 minutes or until the onions have softened.
  4. Add the garlic and cook for 30 seconds before removing to a plate and setting it aside.
  5. Place the pan back on the heat and add the remaining 1 tbs of cooking oil.
  6. Add the thinly sliced chicken in a single layer, cooking in two batches if needed. If you over crowned the pan, the chicken won’t brown.
  7. Season with salt and pepper
  8. Once the chicken is fully cooked, add the onions and peppers back into the pan and cook until warmed backed through.
  9. Preheat the broiler
  10. Lay the sliced provolone ontop the chicken, onions, and peppers. Place under the broiler until the cheese is melted and lightly browned.
  11. Serve on top of warmed cauliflower rice.