One Pot Portuguese Inspired Cauliflower Rice and Chicken Recipe | @Atkins

One Pot Portuguese Inspired Cauliflower Rice and Chicken Recipe

Atkins One Pot Portuguese Inspired Cauliflower Rice and Chicken
Net Carbs
Prep Time: 10 Minutes
Cook Time: 31 Minutes
Phase: Phase 4
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 2 Tbsp olive oil
  • 0 1/2 cup Yellow Onion, chopped
  • 1 tsp fresh garlic
  • 0 1/4 tsp table salt
  • 1 cup fresh red bell pepper, chopped
  • 3 oz refrigerated soppressata, uncured
  • 5 cup frozen cauliflower, riced
  • 1 tsp saffron, threads
  • 12 oz rotisserie chicken, skin removed
  • 4 oz kalamata olives, pitted


  1. Heat oven to 400°F.
  2. In a large oven safe skillet over medium heat, warm the oil. Add onions, minced or pressed garlic and salt, and sauté stirring constantly until becoming translucent, about 2 minutes. Add chopped red bell peppers and continue to sauté another 2 minutes. Scrape into a large bowl and set aside.
  3. In the same skillet over medium heat, add peeled and diced soppressata, sautéing until crispy and fat has rendered, about 3 minutes. Remove from heat, stir in saffron and water and return to heat allowing to begin to bubble before adding frozen cauliflower rice. Cook cauliflower rice, folding and stirring occasionally, until the cauliflower is mostly dried out and has taken on the gold color of the saffron, about 8 minutes.
  4. Scrape the cauliflower rice mixture into the bowl with the vegetables, add meat from rotisserie chicken (torn into bite size pieces), and halved olives, folding together until evenly distributed. 
  5. Scrape back into the skillet, pat down into an even layer, and bake in the oven until the sides are beginning to brown and all ingredients are heated through, 15-20 minutes. Evenly divide between 4 bowls (about 1 ¾ cup each), garnish with parsley if desired and serve while warm.

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