Loading up Keto-friendly cheese and bacon dishes seems fun at first, but after eating rich foods for several days, you’re bound to crave something a little fresher tasting. Enter this cauliflower “rice” bowl with flavorful marinated chicken and meaty shiitake mushrooms, then topped with healthy fats from avocado and spicy mayonnaise. Whether you’re a lean, mean Keto machine or are simply striving for a low-carb diet, you’ll find something to love in this bowl full of tasty textures and temperatures.

Keto Chicken Cauliflower Rice Bowls Recipe


(Serves 4)


  • 1 pound chicken breast, cut into cubes
  • 1/4 cup coconut aminos (or soy sauce if you don’t mind the sugar. Trader Joe’s Soyaki Sauce would also be delicious, but not Keto)
  • salt and pepper, to taste
  • 1 English cucumber, peeled, deseeded, and sliced into matchsticks
  • 1 teaspoon Trader Joe’s Yuzu Hot Sauce (or a combination of white vinegar, sesame oil, and a Keto hot sauce)
  • 4 Tablespoons mayonnaise
  • 3 Tablespoons sriracha, adjusted to desired level of heat
  • 3 Tablespoons coconut oil, divided
  • 1 pound riced cauliflower
  • 8-10 ounces shiitake mushrooms, sliced
  • 1 teaspoon ground ginger
  • 1 large avocado, sliced
  • 1 Tablespoon sesame seeds


  1. Prep the chicken: Place chicken in a plastic bag with coconut aminos, salt, and pepper. Mix until chicken is coated, and marinate in the refrigerator for 30 minutes or up to 2 hours.
  2. Prep the cucumber slaw: Toss the cucumber matchsticks with yuzu hot sauce. Set aside, keeping cool.
  3. Prep the sriracha mayonnaise: Mix mayonnaise and sriracha until completely combined.
  4. Heat 1 tablespoon coconut oil in a skillet. Add chicken, and cook until browned and cooked through, about 10 minutes. Use tongs or a spatula to ensure the pieces are cooked on all sides. Set aside.
  5. Meanwhile, heat 1 tablespoon coconut oil in a separate skillet. Add cauliflower rice and sauté until softened, about 10 minutes. Halfway through, add salt and pepper. Set aside.
  6. In the same skillet as the chicken, heat 1 tablespoon coconut oil, and add mushrooms. Cook until tender, about 10 minutes. Halfway through, add ground ginger, salt, and pepper.
  7.  Place chicken, mushrooms, cucumber slaw, and sliced avocado over cauliflower rice. Drizzle sriracha mayonnaise and sprinkle sesame seeds on top.

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(Recipe and photos via Sara Cagle, Brit + Co)