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–+ servings

Keto Grilled Chicken Topped with Sharp Provolone and Roasted Peppers with Herbed Cauliflower Rice and Broccoli Rabe

Indulge in this flavorful and healthy Keto Grilled Chicken topped with melted Sharp Provolone and roasted peppers. Served alongside herbed cauliflower rice and sautéed broccoli rabe, this low-carb and gluten-free dish is packed with nutrients and tastes absolutely delicious.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Keto, Main Course
Cuisine: American, Broccoli rabe dish, Herbed cauliflower rice, Keto, Keto grilled chicken recipe
Keyword: broccoli rabe dish, filling keto, Healthy keto dinner, herbed cauliflower rice, keto, keto friendly salad, keto meals
Servings: 4 people
Author: Lisa Boccuti

Ingredients  

  • 4 6oz. boneless. skinless chicken breasts
  • 4 oz high quality sharp provolone, thinly sliced or shredded
  • 1/4 tsp paprika
  • 1/4 tsp basil
  • 1/4 tsp leek or onion powder
  • 1/8 tsp salt
  • 1/8 tsp Morton Season All
  • 1/8 tsp thyme
  • 1/2 tsp black pepper
  • 1 small orange pepper, very thinly sliced
  • 1 small carrot, peeled into thin ribbons, optional Avocado oil and olive oil, to drizzle

Roasted Peppers

  • 2 red bell peppers sliced

Broccoli Rabe

  • 12 oz broccoli rabe
  • 2 tbsp olive oil
  • 2 cloves garlic minced

Keto Herbed Cauliflower Rice

  • 1 10oz bag riced cauliflower
  • 2 tbsp butter
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1/8 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Blanch the broccoli rabe: Bring a large pot of salted water to a boil (about 8 quarts of water and 2 tablespoons plus 2 teaspoons of salt). Cut the broccoli rabe into 2 parts; 1 part with hard thick stems and the other part with the florets with thinner stems.
    Add the thick stems of the broccoli rabe to the pot first, bring the water back to a rolling boil, and cook for 2 minutes. Next, add the soft ends and cook for 2-3 minutes more, until desired tenderness. While the broccoli rabe is boiling, add the garlic and oil to a large pan over low to medium heat, and cook for 3-5 minutes until soft, being very careful not to burn.
    Remove the broccoli rabe from the water and add to the pan with the garlic oil. Toss to coat, and season with salt, pepper, and Morton Season All to taste. Cook on medium for about 1 minute. Set aside and cover to keep warm.
  • Meanwhile, roast the peppers: Grease a large baking sheet with avocado oil. Spread out the peppers and garlic cloves on a large baking sheet, drizzle with olive oil, and toss to coat. Season generously with salt, pepper, and Morton Season All. Bake for 45-60 minutes until tender, flip once with a spatula about halfway through. Set aside.
  • Meanwhile, prepare the cauliflower rice: Cook the cauliflower rice according to the package instructions. Transfer to a large skillet and add the butter, oregano, basil, salt, and pepper. Cook until the butter is melted and the cauliflower rice reaches desired tenderness. Cover and set aside to keep warm. 
  • Prepare the chicken: For the chicken, I used a grill pan on the stove, but these can also be cooked on a traditional grill. Place the chicken breasts between 2 sheets of parchment paper, or a plastic bag to tenderize and pound them out to an even thickness. Dry with a paper towel, coat with a little olive oil, and season with paprika, basil, leek, or onion powder.
  • Assemble the dinner bowls to serve: Distribute the cauliflower rice evenly between the 4 bowls. Add the broccoli rabe, then top with the cutlets.  Garnish with the carrot ribbons, orange pepper strips, and some sliced radishes, if desired. Serve immediately and enjoy immensely!
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