This article delivers one adaptable, budget-friendly one-pot keto recipe that you can cook in about 30 minutes, plus three quick variations that keep costs low and carbs down. You’ll get a clear ingredients list, exact step-by-step instructions, practical ingredient and preparation tips, a full FAQ, and suggestions for what to cook next. The format is intentionally simple so you can scan and use it for quick meal prep or paid campaigns
Highlights
- Total time: 30 minutes
- Servings: 4 servings
- Difficulty: Easy
- Main equipment: Large nonstick skillet or Dutch oven with lid
Ingredients and Ingredient Tips
Ingredients (for 4 servings)
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 medium head of cauliflower, riced (about 4 cups riced cauliflower / 400–450 g)
- 4 cups fresh spinach, roughly chopped (about 120 g)
- 1 cup heavy cream (240 ml)
- 1 cup shredded cheddar cheese (100 g)
- 1/2 cup grated Parmesan (50 g)
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 cup chicken broth (120 ml)
- 2 tablespoons chopped fresh parsley (optional, for finishing)
- 1 tablespoon lemon juice (optional, brightens flavor)
Ingredient Tips
- Use chicken thighs rather than breasts — they stay moist and are cheaper per pound.
- Buy a whole cauliflower and rice it yourself for lower cost; pulse florets in a food processor for 10–15 seconds.
- Heavy cream adds richness with minimal carbs; evaporated milk is not a keto substitute.
- Pre-shredded cheese saves time but may contain anti-caking agents; shred fresh if you want smoother melting.
- Frozen riced cauliflower can be used — thaw and drain excess water before adding.
Continue to Page for step-by-step instructions and preparation tips.