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Keto BBQ Chicken Bowl - Easy, Saucy, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder (optional for heat)
  • Salt and black pepper to taste
  • 1/2 cup sugar-free BBQ sauce (plus more to taste)
  • For the Base and Veg: 1 tablespoon olive oil or ghee
  • 1 medium head cauliflower, riced (about 4 cups), or 1 bag pre-riced cauliflower
  • 1 small red bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 2 cups shredded green cabbage or coleslaw mix (no dressing)
  • 1 avocado, sliced
  • 2 green onions, thinly sliced
  • Fresh cilantro, chopped (optional)
  • For the Creamy Ranch Drizzle (Optional but Great): 1/3 cup mayonnaise (avocado oil mayo works well)
  • 2 tablespoons sour cream
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Water to thin, if needed

Method
 

  1. Make the ranch drizzle. In a small bowl, whisk mayo, sour cream, lemon juice, dill, garlic powder, salt, and pepper. Thin with a splash of water until it’s pourable. Set aside.
  2. Season the chicken. Pat chicken dry. Toss with olive oil, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper until evenly coated.
  3. Cook the chicken. Heat a large skillet over medium-high. Add the chicken in a single layer. Sear 3–4 minutes per side until browned and cooked through.
  4. Sauce it up. Reduce heat to medium. Add sugar-free BBQ sauce and toss to coat. Let it bubble for 1–2 minutes until glossy. Turn off heat and cover to keep warm.
  5. Sauté the veggies. In another skillet, heat olive oil over medium. Add bell pepper and red onion. Cook 3–5 minutes until crisp-tender with some char. Season with salt and pepper.
  6. Cook the cauliflower rice. In the same pan (or a clean one), add a touch more oil if needed. Add riced cauliflower and a pinch of salt. Cook 4–5 minutes, stirring, until just tender. Don’t overcook—keep it slightly firm.
  7. Prep the crisp elements. Toss shredded cabbage with a pinch of salt and a light squeeze of lemon (optional) to brighten. Slice avocado and chop green onions and cilantro.
  8. Assemble your bowls. Add a bed of cauliflower rice. Spoon on BBQ chicken. Top with sautéed peppers and onions, cabbage, avocado slices, green onions, and cilantro.
  9. Finish with drizzle. Add a light zigzag of ranch drizzle and, if you like, a little extra BBQ sauce. Serve immediately.