Low-Carb Substitute

Cauliflower Rice with Chicken Skewers

Average: 5 (2 votes)
(2 votes)
Cauliflower Rice with Chicken Skewers

Cauliflower rice with chicken Skewers - Aromatic mix with little carbohydrates

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Health Score:
97 / 100
45 min.
ready in 1 hr 45 min.
Ready in

Healthy, because

Even smarter

Nutritional values

For optimal functioning of the nerves, we need magnesium. Peanuts are ideal suppliers: a great snack during mental efforts.

Those who are allergic to peanuts can use cashews instead of peanut kernels and cashew butter or almond paste instead of peanut butter. The peanut oil for the cauliflower rice with chicken can be replaced by any other vegetable oil.

1 serving contains
(Percentage of daily recommendation)
Calorie600 cal.(29 %)
Protein49 g(50 %)
Fat40 g(34 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage9.9 g(33 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E4.5 mg(38 %)
Vitamin K50.1 μg(84 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin29.7 mg(248 %)
Vitamin B₆1.3 mg(93 %)
Folate162 μg(54 %)
Pantothenic acid3.6 mg(60 %)
Biotin19.6 μg(44 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C134 mg(141 %)
Potassium1,511 mg(38 %)
Calcium176 mg(18 %)
Magnesium204 mg(68 %)
Iron8.1 mg(54 %)
Iodine6 μg(3 %)
Zinc3.5 mg(44 %)
Saturated fatty acids20.2 g
Uric acid414 mg
Cholesterol93 mg
Complete sugar8 g


4 chicken breast fillets (boneless, skinless)
2 garlic cloves
1 chili pepper
2 shallots
¼ tsp ground Cumin
¼ tsp ground cilantro
1 tsp ground paprika
2 Tbsps soy sauce
12 ozs Coconut milk
1 Tbsp sesame oil
4 Tbsps Shelled peanut
1 Tbsp natural peanut butter
½ tsp red Curry paste
1 tsp Sesame seeds
Red pepper flakes
½ tsp ground Turmeric
22 ozs Cauliflower
1 head Swiss chard
3 Tbsps Peanut oil
2 ¾ ozs Vegetable broth
1 organic lime

Kitchen utensils

8 Metal skewers

Preparation steps


For the skewers: Rinse chicken breast fillets, pat dry, and cut into approx. 1-inch cubes. Peel and finely dice garlic cloves. Halve chili pepper lengthwise, remove seeds, wash, and chop. Peel and finely dice 1 shallot. Mix garlic with chili, shallot, cumin, coriander, and 1/2 tsp. paprika powder, soy sauce, 4 Tbsp. coconut milk, and sesame oil and let the chicken marinate in it for 1 hour.


For the sauce, toast peanuts in a hot pan without fat over medium heat for 3 minutes. Let cool for 5 minutes and finely chop in a blender. Add peanuts, peanut butter and curry paste to a small saucepan, stir and deglaze with remaining coconut milk. Simmer over medium heat for about 10 minutes. Pour sauce into a small bowl and sprinkle with sesame seeds, chili flakes and turmeric and remaining paprika powder.


Clean cauliflower, wash, divide into florets and roughly grate or coarsely chop in a blender. Peel and finely dice remaining shallot. Clean and wash chard and cut leaves and stems crosswise into fine strips.


Heat 2 tablespoons of peanut oil in a frying pan. Sauté shallot in it for 2 minutes over medium heat. Add cauliflower and chard and sauté for 3-4 minutes. Then deglaze with broth, cover and sauté for another 2-3 minutes and season with salt and pepper.


Remove chicken from marinade, drain, salt, pepper and place on metal skewers. Heat remaining peanut oil in a frying pan or grill pan. Fry skewers in it, turning, for 8-10 minutes over medium heat. At the same time, rinse lime with hot water and cut into slices. Reheat vegetables and sauce briefly if necessary. Arrange cauliflower rice with chicken on plates and garnish with lime slices. Serve peanut sauce separately.