This low carb Indian chicken skillet has incredible flavor with spiced cauliflower rice, chicken thighs and green beans. Easy to prep ahead for grab and go lunches.
Cauliflower rice is one of my favorite side dishes, because it's easy to cook and so versatile- you can really get creative with the flavors! This chicken skillet has a delicious Indian-spiced cauliflower rice that keeps the carbs low and the flavors bright.
With chicken thighs, cauliflower rice and green beans, all tossed in a spice mixture of cumin, coriander, curry powder and garam masala, this chicken skillet has a TON of flavor, and is easy to prep in a single skillet.
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Reasons you'll ♡ this recipe
- it's quick to prepare (especially if you use pre-riced cauliflower!)
- it's low carb but still plenty filling
- it tastes amazing, even on day 4!
Recipe video
Watch the video below to see exactly how I prepped this recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Ingredient notes
- chicken thighs- I recommend boneless skinless chicken thighs for this recipe, but you can swap for bone-in or skin-on, and you can also use boneless chicken breast. Adjust cook time as needed.
- cauliflower rice- you can rice your own, or purchase pre-riced cauliflower. As store-bought cauliflower rice can vary in size, you may need to add a few minutes onto the cook time.
- green beans- this recipe was tested with frozen green beans, which are pre-cooked before freezing and require a shorter cook time than fresh. If using fresh, consider cooking them with the chicken.
- tomato sauce- is pureed tomatoes, NOT ketchup; sometimes referred to as passata.
- spices- make sure you have them all measured out in a bowl before you start cooking
Step by step directions
1. Prepare spices- Start by measuring out all spices, placing them in a small bowl.
2. Cook chicken- Add 1 tablespoon olive oil to a non-stick skillet. Add chicken thighs to the pan, and cook for 5 minutes per side. Transfer to a clean plate.
3. Cook spices- Add spices to the pan, then add water and stir with a spatula to make a paste. Simmer for 2 minutes, stirring consistently.
4. Add tomato sauce- Add the tomato sauce to the spices, and mix until completely combined.
5. Cook cauliflower rice- Add the riced cauliflower to the pan, and toss in the tomato/spice mixture. Add the green beans on top. Cook, stirring frequently, for 2-4 minutes, or until cauliflower and green beans are softened slightly.
6. Serve or store- Top the cauliflower rice and green beans with chicken and enjoy immediately, or store for later.
Meal Prep
- Divide cauliflower rice and chicken between four meal prep containers.
- Store in the fridge for up to 4 days.
- Reheat in the microwave until steaming hot.
- Enjoy!
FAQ
Sure, I bet this would be great with tofu, chicken breast, ground pork or turkey (even better if you made them into meatballs!).
You can use a food processor or a box grater.I have full instructions including a video in this Perfect Cauliflower Rice post!
Sure! Check out my post for cooking perfect fluffy rice, and start by adding just half of the seasonings. Add more if needed.
While I haven't tested, I do believe it would be freezer-friendly. Expect your cauliflower rice to soften slightly upon thawing.
More low carb lunches
- Low Carb Satay Beef Meal Prep
- Cobb Salad
- Wasabi Grilled Salmon Bowls
- Cauliflower Fried Rice
- Santa Fe Low Carb Chicken Meal Prep
- 26+ Low Carb Meal Prep Recipes
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Low Carb Indian Chicken Skillet
Ingredients
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken thighs see note 1
- salt & pepper
- ¼ cup water
- 1 teaspoon cumin
- 1 teaspoon curry powder see note 2
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon salt
- ¼ cup tomato sauce see note 3
- ½ head cauliflower riced; roughly 4 cups; see note 4
- 1 ½ cups green beans fresh or frozen; see note 5
To serve
- plain yogurt (optional)
Instructions
- Prepare spices- Start by measuring out all spices, placing them in a small bowl.
- Cook chicken- Add 1 tablespoon olive oil to a non-stick skillet. Add chicken thighs to the pan, and cook for 5 minutes per side. Transfer to a clean plate.
- Cook spices- Add spices to the pan, then add water and stir with a spatula to make a paste. Simmer for 2 minutes, stirring consistently.
- Add tomato sauce- Add the tomato sauce to the spices, and mix until completely combined.
- Cook cauliflower rice- Add the riced cauliflower to the pan, and toss in the tomato/spice mixture. Add the green beans on top. Cook, stirring frequently, for 2-4 minutes, or until cauliflower and green beans are softened slightly.
- Serve or store- Top the cauliflower rice and green beans with chicken and enjoy immediately, or store for later.
Tips:
- Divide cauliflower rice and chicken between four meal prep containers.
- Store in the fridge for up to 4 days.
- Reheat in the microwave until steaming hot.
- Enjoy!
Video
Nutrition Information
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Holly says
Hello: I have a tomato allergy. What would be a great substitute for the tomato sauce that will alter the flavor too much?
Jasmine @ Sweet Peas & Saffron says
Hi Holly, sorry to hear. The only substitution we can think of is a NOmato sauce - you can find a recipe for it here. I hope that helps you out!
Catherine A DeConcilis says
Hi, if I am making 2 lbs of chicken thighs, should I double the ingredients?
Denise Bustard says
Hi Catherine! Yes, you'll want to do that, but you may want to cook it in two batches unless you have a very large pan.
Savannah says
What is the white sauce in the picture? Do you have a recipe for it? Thank you!
Denise Bustard says
Hi Savannah! It's just yogurt 🙂
amateur cook says
if you are using fresh green beans they must be cooked before they are added! the recipe does not mention this?! also the measurements for the liquid portion and tomato sauce are too small in the recipe, I would suggest adding at least double! a lot of kinks to work out
Denise Bustard says
Sorry you didn't enjoy.
Sandy says
Just made ths it's very tasty! Would definitely recommend! I needed to use at least double the water & tomato sauce though.
Denise says
Hi Sandy! I'm so happy you enjoyed. Thank you for the feedback 🙂
Tracy Montgomery says
Hi, please could you tell me what kind of tomato sauce do you use, is it ketchup, Passata or a pasta type sauce? Many thanks and can't wait to get cooking.
Denise says
Hi Tracy, sorry for the confusion, it is pureed tomatoes, so not ketchup! Here's a link to what I use: https://www.realcanadiansuperstore.ca/Food/Pantry/Canned-%26-Jarred/Pasta-%26-Pasta-Sauce/Tomato-Sauce/p/20063296001_EA?isPDPFlow=Y
Joice says
I would love to try this recipe with rice! May I ask how many cups of rice I should use for the same measurements used here? Thanks!
Denise says
Hi Joice! I would swap with 2 cups of cooked rice (roughly 3/4 cups uncooked). Hope you enjoy!