Easiest Way to Cook Delicious Keto chicken and kimchi rice bake

Keto chicken and kimchi rice bake. Keto chicken and kimchi rice bake Air Fry with Me Los Angeles, California. This is a one pot recipe for a quick low carb and keto friendly Korean style rice bake. Then, transfer the mixture to the cake pan.

This chicken and cauliflower bake is rich with a creamy cheese sauce and crispy bacon. This is a great weeknight meal for families served alongside. Keto chicken and kimchi rice bake. You can have Keto chicken and kimchi rice bake using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Keto chicken and kimchi rice bake

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

This Keto Chicken and kimchi rice bake is a one-pot recipe for a quick low-carb Korean style rice bake. 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! Loosely cover the assembled dish and refrigerate until ready to bake.

Keto chicken and kimchi rice bake step by step

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..

In a medium-sized casserole dish, pour in the chicken and rice mixture. You can finish this dish off under the broiler for a few minutes to brown the top. Season the chicken tenders and then sear in batches until browned on all sides. Remove from skillet and set aside. Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.