Name: Zesty Grilled Chicken & Summer Veggie Rice Bowl (Keto-Adapted)
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 large boneless, skinless chicken breasts (about 1 lb); 2 tbsp olive oil, divided; 1 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 1 tsp smoked paprika; 1 medium zucchini, cut into 1/2-inch cubes; 1 red bell pepper, cut into 1-inch strips; 1 cup cauliflower rice (fresh or frozen); 1/2 lemon, juiced (about 1 tbsp); 1/2 tsp garlic powder

Zesty Grilled Chicken & Summer Veggie Rice Bowl (Keto-Adapted)

ToastedVanilla0068

This summery grilled chicken and veggie bowl delivers bold flavor, high protein, and keto-friendly satisfaction. Marinating the chicken with smoked paprika and garlic powder infuses deep flavor, while grilling both the chicken and vegetables brings a smoky char and caramelization. Cauliflower rice keeps carbs low but gets a major upgrade with a pop of lemon juice, echoing the 'use acid to cut richness' technique for a fresh, balanced finish. This light, satisfying dinner is perfect for hot weather and helps you hit your protein goals while keeping carbs in check.

Ingredients

Instructions

Pat chicken breasts dry. In a bowl, coat chicken with 1 tbsp olive oil, 1/2 tsp salt, black pepper, smoked paprika, and garlic powder. Let marinate for 10 minutes while prepping vegetables.
Heat a grill pan or outdoor grill to medium-high. Grill chicken for 5-6 minutes per side, until cooked through (internal temp 165°F). Remove and let rest 5 minutes before slicing.
Toss zucchini and red bell pepper with remaining 1 tbsp olive oil and 1/2 tsp salt. Grill for 5-7 minutes, turning once, until tender and lightly charred.
Meanwhile, in a skillet over medium heat, sauté cauliflower rice 3-4 minutes until just softened. Finish with lemon juice for brightness.
Slice rested chicken. Divide cauliflower rice between bowls, top with grilled veggies and sliced chicken. Serve immediately.