Ingredients
2 medium onions, diced
1 lb (450g) Halal-certified chicken breast, diced
1 head cauliflower, diced or floretted
2 tbsp olive oil
2 bell peppers, diced
1 clove garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tbsp fresh parsley, chopped
Instructions
Preheat oven to 350°F (180°C) if using a cast iron skillet; otherwise use a stovetop pan
Heat olive oil in a skillet over medium heat
Sauté diced onions for 8 minutes until golden and caramelized
Add minced garlic, paprika, and salt; cook for 2 minutes
Stir in diced chicken until fully cooked and browned
Fold in bell peppers and cauliflower; cook for 10 minutes
Season with black pepper and garnish with fresh parsley
Serve warm in keto-friendly bowls
Notes
Use red onions for a bolder flavor profile
Cauliflower maintains firm texture when cooked over medium heat
Leftovers store well in an airtight container in the refrigerator for up to 3 days
Add shredded cheddar cheese or avocado slices for extra creaminess
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Stir-frying
- Cuisine: American
- Diet: Ketogenic
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg