- Knorr chicken cubeTo poach the chicken breast
- Chicken Breast
- Knorr Vegetable Stock PotAs stock for Cauliflower Rice
- 4 tbsp Hellmann's Ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Garlic powder
- 1 tsp Smoked Paprika
- 1 tsp Onion powder
- EggsHard boiled
The ketogenic (keto) diet is a high-fat, high-protein and low-carb diet which everyone seems to be on these days. I peaked through their scrapbook for some recipe inspiration & I liked what I saw (and ate!). The recipe below was obviously adapted so I might not be 100% keto-friendly here! This recipe also contains a method for making your own Cauliflower Rice.
To make the Cauliflower Rice: I begin by cutting the cauliflower in small florets that fit in the food processor and then process until they resemble large couscous. Heat some olive oil in a large pan and sauté for about 10 minutes, turning constantly, so that the cauliflower rice gets a toasty flavour. Then, I dissolve one Knorr Vegetable Stock Pot into a jug with about 200ml of boiling water and start adding to the cauliflower rice bit by bit - almost like cooking a risotto. You can taste to make sure it's done, this will take about 30 minutes.
To make the chicken: I begin by poaching a whole chicken breast cut into about 4 large pieces in a large pot of cold water. I add a Knorr Chicken Cube to enhance the flavour of the chicken breast. I let it simmer on medium to low heat for about 45 minutes. Once done, grab two forks and pull apart the chicken into small strands.
To make the homemade (Keto-friendly) BBQ sauce: In a small bowl I add about 4 tablespoons of Hellmann's Ketchup, together with about 1 tbsp of Worcestershire sauce, and 1 tsp of each: onion power, smoked paprika and garlic powder. Mix well together and then coat the chicken breast with the homemade BBQ sauce.
Grab a bowl and fill one side with the BBQ chicken and the other with the homemade Cauliflower Rice. Place a hardboiled egg in the middle. Serve warm and enjoy!
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