Low Carb Baked Chicken and Cauliflower Rice

This low carb version of the classic baked chicken and rice is not only delicious, it's also gluten free, grain free, nut free, egg free, Paleo and Whole 30 compliant!

4.4 from 16 reviews

This is a fantastic low carb remake of the baked chicken with rice recipe of my childhood. It’s inexpensive, delicious, and easy to throw together. It’s also Paleo and Whole 30 compliant!



For the cauliflower rice:

For the baked chicken:


  1. Combine all of the cauliflower rice ingredients together in a large bowl and mix thoroughly. Spread out in a 13 x 9 baking dish.
  2. Combine all of the chicken seasonings in a small bowl. Rub all over the chicken pieces. Place the chicken pieces on top of the cauliflower rice. Sprinkle any remaining seasoning over the top.
  3. Bake at 375 degrees for 45 minutes, or until the chicken is cooked through and the skin is crisp. Serve hot.
  4. Alternatively, you could put all of this in a crockpot and cook it on low for 6 hours.


Approximate nutrition information per serving:

1 pc. chicken & 1 cup cauli rice – 345 calories, 19g fat, 5g net carbs, 34g protein