#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
5 min
cook time
25 min
ready time
30 min
Keto Chicken Tarhonya
Chicken Tarhonya is an Eastern European dish that is traditionally made with small egg drop noodles. This ‘tarhonya’ is made with cauliflower rice that has been cooked in a rich sauce. Every component of the dish is seasoned with onion and paprika. Although this is normally a side dish, you could pair this satisfying dish with a second side for a fuller meal for either meal prepping or a family dinner.
Jessica L.
Net Carbs
1.6 g
Fiber
1.6 g
Total Carbs
3.2 g
Protein
17.3 g
Fats
10.2 g
174 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Boneless Skinless Chicken Breast
7 ounce
Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Garlic Powder
⅛ teaspoon
Paprika
¼ teaspoon
Olive Oil
2 teaspoon
Unsalted Butter
½ tablespoon
Chicken Broth
½ cup
Paprika
¼ teaspoon
Onion Powder
⅛ teaspoon
Salt
¼ teaspoon
Heavy Cream
1 tablespoon
Olive Oil
2 teaspoon
Cauliflower Rice
2 cup
Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Onion Powder
⅛ teaspoon
Recipe Steps
steps 7
30 min
Step 1
Start by butterflying a chicken breast and seasoning it with the first amount of salt, pepper, garlic, and first amount of paprika.Step 2
Heat the first amount of olive oil in a small pan on medium-high heat and place in the chicken breast. Place a lid over the pan to seal the juices in the chicken and cook for 4-5 minutes per side. Adjust the heat as necessary to avoid burning.Step 3
Transfer the cooked chicken to a cutting board to cool, leaving any excess juices in the pan. Once cooled enough, slice the chicken into thin strips.Step 4
While the chicken is cooling, melt the butter in the same pan over a low heat and whisk in the chicken broth. Season with the second amount of paprika and salt as well as the onion powder. Bring the broth to a simmer.Step 5
Turn the heat down low so the broth is just under a simmer. Whisk in the cream. Then, return the sliced chicken to the sauce. Continue cooking the sauce on a very low heat for 3-4 minutes to reduce slightly. This sauce will still be very thin and used later in the recipe.Step 6
In a new, wide pan, heat the final amount of olive oil over medium heat and toss in the cauliflower rice. Season with the remaining seasonings. Toss and cook the rice until it turns a light golden brown.Step 7
Turn the cauliflower rice to a low heat and stir in the sauce and chicken. Make sure all the rice gets coated in the sauce so it soaks it in. Keep the pan on a low heat, stirring the chicken and rice until all ingredients are heated through and you see the sauce coagulate slightly around the cauliflower.
Comments
mastercolorist 5 years ago
So happy to find something new excellent recipe the only thing I did differently is I cooked the cauliflower in the frying Pan after I took the chicken out and then added the cream and other seasonings to it so the cauliflower takes on more flavor and the chicken does not dry out