Tasty Keto chicken and kimchi rice bake Recipe

Keto chicken and kimchi rice bake. This Keto Chicken and kimchi rice bake is a one-pot recipe for a quick low-carb Korean style rice bake. Keto chicken and kimchi rice bake step by step Put the cauliflower into food processor and pulse it a few time so the cauliflower become the size of a grain of rice. In a large bowl, combine chopped chicken, cream, cream cheese, onion, minced garlic, pepper, paprika, chicken stock, and cauliflower rice.

Change it up by adding some broccoli or cooking it in individual baking dishes. This casserole makes a tasty welcoming gift. One Pan Chicken Casserole.. . the yummy sauce poured over chicken & the " rice" was just really good! You can cook delicius Keto chicken and kimchi rice bake using 7 ingredients and 4 steps. Here is how you achieve that with this recipe.

Basic Ingredients of Keto chicken and kimchi rice bake

1. Prepare 1 of small head of cauliflower.
2. It's 2 cups of chicken cooked and chopped.
3. It's 1 cup of kimchi chopped, or to taste.
4. It's 2/3 cup of juice from kimchi jar or to taste.
5. You need 1 cup of shredded mozzarella cheese divided, or to taste.
6. It's 1 of green onion cut into 1/2 inch pieces.
7. It's 1/4 cup of green onion thinly sliced to garnish (optional).

In a large skillet, cook bacon to crisp, remove to paper towels and reserve three tablespoons of bacon fat. While the bacon is cooking, in a medium sauce pan, place cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream, hot sauce, mustard, pepper, garlic powder, onion powder and paprika. Prepare the unbaked casserole up to a day in advance, and keep in the refrigerator. Then just bake and serve for an easy weeknight meal!

Keto chicken and kimchi rice bake instructions

1. Put the cauliflower into food processor and pulse it a few time so the cauliflower become the size of a grain of rice. Transfer it to a large microwavable bowl and microwave for about 4-5 minutes..
2. In the meantime, lightly grease a cake pan and set aside..
3. When the cauliflower is done, stir in chicken, kimchi, kimchi juice, 2/3 cup of mozzarella cheese, and large green onion pieces. Then, transfer the mixture to the cake pan..
4. Put the cake pan in the fryer basket and air fry at 360F (180C) for about 4 minutes. Then, sprinkle the rest of the mozzarella cheese over the top and air fry again at 360F (180C) for 3-4 minutes until the cheese melts..

Leftovers are great to heat and eat for lunches as well. Enough with the boring and repetitive weeknight dinners already! This Instant Pot Korean Kimchi Chicken is a quick ticket to rich, exotic flavor. Guaranteed to perk up your taste buds! I love kimchi-based soups so when I saw this Jamie Oliver's recipe, I knew I wanted to try it.