Save This festive keto bowl combines tender roasted winter vegetables—Brussels sprouts, cauliflower, red onion, and zucchini—with perfectly spiced grilled chicken strips. The vegetables roast until caramelized at high heat, developing deep sweetness that balances the smoky, herb-seasoned chicken.
Fresh pomegranate seeds add jewel-like bursts of tart sweetness, while toasted almonds provide satisfying crunch. A bright, creamy herb dressing made with mayonnaise, sour cream, lemon juice, dill, and chives ties everything together with tangy richness.
Ready in under an hour, this bowl makes an impressive centerpiece for holiday entertaining or a comforting weeknight dinner. The components reheat beautifully, and the dressing can be made ahead for easy assembly.
Last December, my kitchen filled with the smell of roasting Brussels sprouts and smoked paprika while snow fell outside. I'd been experimenting with holiday recipes that wouldn't derail my low-carb lifestyle, and this bowl accidentally became my new winter tradition. The pomegranate seeds scattered across the top looked like little ruby ornaments, making even a weeknight dinner feel special.
I made this for my sister who was visiting from out of town, and she kept asking what restaurant I'd ordered from. When I told her it was keto-friendly, she literally didn't believe me until I showed her the spice jars on my counter. Now she texts me every December asking for the recipe again.
Ingredients
- Chicken breasts: Slice them into strips before seasoning so they cook faster and absorb more of that smoky paprika flavor
- Brussels sprouts and cauliflower: These roast beautifully together, creating tender insides and crispy edges that make the bowl feel indulgent
- Pomegranate seeds: They add these bright bursts of juice that cut through the rich creamy dressing
- Toasted almonds: Toast them in a dry pan for 2-3 minutes until fragrant, then watch them transform the whole bowl with their crunch
- Mayonnaise and sour cream: Use full-fat versions here because they make the dressing velvety and keep you satisfied for hours
Instructions
- Roast the winter vegetables:
- Toss the Brussels sprouts, cauliflower, red onion, and zucchini with olive oil and rosemary until evenly coated. Spread them in a single layer on your baking sheet, giving them room to caramelize properly in the hot oven.
- Season and grill the chicken:
- Slice the chicken into strips and massage the spices into the meat really well with your hands. Let them sizzle in a hot grill pan until you see gorgeous golden-brown grill marks and the chicken feels firm to the touch.
- Whisk up the magic dressing:
- Combine the mayonnaise, sour cream, lemon juice, and fresh herbs in a small bowl. Keep whisking until it's smooth and creamy, then taste and adjust the salt until it sings.
- Bring it all together:
- Pile those roasted vegetables and grilled chicken into four bowls, then scatter the pomegranate seeds, almonds, and parsley across the top like you're plating for a food magazine. Drizzle that creamy dressing generously right before serving.
Save This bowl has become my go-to for holiday meal prep because everything actually tastes better after a day in the refrigerator. The vegetables soak up more flavor, and the dressing permeates the chicken in the most wonderful way.
Making It Your Own
Swap turkey breast for the chicken during Thanksgiving week for that classic holiday flavor. I've also used pecans instead of almonds when that's what I had in my pantry, and they bring this lovely buttery sweetness that works beautifully.
Perfect Vegetable Roasting
Stir your vegetables halfway through roasting so they caramelize evenly on all sides. The Brussels sprouts should be tender with some crispy, almost charred outer leaves, which is where all the concentrated flavor lives.
Dressing Variations
Sometimes I make the dressing a day ahead because the flavors meld together and become even more vibrant. You can thin it with a teaspoon of water if you prefer a lighter consistency that drizzles more easily.
- Add crumbled feta on top if you tolerate dairy for extra tang and creaminess
- Squeeze fresh lemon over the bowl right before eating to brighten all the roasted flavors
- Double the dressing recipe and keep the extra in your fridge for salads all week long
Save There's something deeply satisfying about eating a bowl that feels festive and nourishing at the same time, especially during the holiday season. Hope this becomes part of your winter kitchen traditions too.
Recipe FAQs
- → Can I make this bowl ahead of time?
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Yes, roast the vegetables and grill the chicken up to 2 days ahead. Store separately in the refrigerator and reheat gently before assembling. The dressing keeps well for 3-4 days in an airtight container.
- → What vegetables work best for roasting?
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Brussels sprouts, cauliflower, and red onion become beautifully caramelized. You can also add butternut squash, sweet potato (in moderation for keto), or broccoli florets. Just keep pieces uniform for even cooking.
- → Is the creamy herb dressing strictly keto?
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Yes, when made with sugar-free mayonnaise and full-fat sour cream. Always check labels to ensure no hidden sugars. The dressing adds rich flavor while keeping carbs low.
- → Can I use a different protein?
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Absolutely. Turkey breast strips work wonderfully for holiday flair, or try salmon fillets for extra omega-3s. For vegetarian options, roasted tempeh or extra almonds provide protein.
- → How do I achieve the best caramelization on vegetables?
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Spread vegetables in a single layer on the baking sheet without overcrowding. High heat (425°F) and sufficient oil are key. Resist stirring too often—let them develop a golden crust before flipping halfway through.
- → What can I substitute for almonds?
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Toasted pecans or walnuts offer similar crunch and rich flavor. For nut-free options, try pumpkin seeds (pepitas) or sunflower seeds. Toast them lightly to enhance their nutty taste.
