Pesto Chicken Cauliflower Rice

Craving a healthy yet delicious dinner that’s packed with flavor? Look no further than this Pesto Chicken Cauliflower Rice! Tender chicken, fragrant pesto, and fluffy cauliflower rice come together in a dish that’s as satisfying as it is nutritious. It’s light, full of vibrant flavors, and will definitely leave you craving more. Plus, it’s low-carb and gluten-free, making it a great option for anyone looking to eat clean or keep things simple. Trust me, this one’s a total winner!

Why You’ll Love Pesto Chicken Cauliflower Rice

• Flavor-packed: The creamy, herby pesto really shines in this dish, coating the chicken and cauliflower rice in a delicious, rich sauce. It’s bright, garlicky, and full of that irresistible basil flavor.
• Healthy & Low-Carb: With cauliflower rice instead of traditional rice, this dish is a fantastic low-carb option. Plus, it’s packed with protein from the chicken and bursting with nutrients from the cauliflower.
• Quick & Easy: You can have this meal ready in just 30 minutes! It’s perfect for busy weeknights or meal prep for the week ahead.
• Customizable: Want to switch things up? Add in some veggies like spinach, zucchini, or cherry tomatoes, or even toss in a little cheese for extra creaminess.

Ingredients for Pesto Chicken Cauliflower Rice

For the Chicken and Cauliflower Rice:

• Chicken Breasts: Boneless, skinless chicken breasts work best for this recipe. They cook quickly and stay juicy when paired with pesto.
• Cauliflower Rice: You can buy pre-made cauliflower rice or make your own by pulsing cauliflower florets in a food processor until rice-sized. Fresh or frozen both work!
• Olive Oil: For cooking the chicken and sautéing the cauliflower rice.
• Garlic: Fresh minced garlic adds flavor to the chicken and cauliflower rice.
• Salt & Pepper: For seasoning the chicken and cauliflower rice.

For the Pesto:

• Fresh Basil: The heart of the pesto! Fresh basil gives it that bright, fragrant flavor.
• Parmesan Cheese: Adds a nutty, umami richness to the pesto sauce.
• Pine Nuts: Traditional in pesto, they give it a lovely buttery texture. You can also swap these for walnuts or almonds.
• Garlic: You can’t have pesto without garlic!
• Olive Oil: Helps to blend everything into a smooth, creamy sauce.
• Lemon Juice: A little acidity to brighten up the pesto and balance the richness.

(Note: Full ingredient measurements are in the recipe card above.)

Instructions

Step 1: Cook the Chicken

Start by seasoning your chicken breasts with a pinch of salt and pepper. Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for 6-7 minutes per side, or until golden brown and cooked through (the internal temperature should reach 165°F). Remove the chicken from the pan and set aside.

Step 2: Make the Pesto

While the chicken is cooking, prepare the pesto. In a food processor or blender, combine the basil, parmesan, pine nuts, garlic, and a pinch of salt and pepper. Pulse until everything is finely chopped. With the motor running, slowly drizzle in the olive oil until the pesto reaches a creamy consistency. Taste and add a squeeze of lemon juice for brightness. Set aside.

Step 3: Sauté the Cauliflower Rice

In the same skillet you cooked the chicken in, add another tablespoon of olive oil and sauté the minced garlic for about 1 minute, until fragrant. Then, add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until it’s tender and lightly golden. Season with a pinch of salt and pepper.

Step 4: Combine Chicken, Cauliflower Rice, and Pesto

Once the cauliflower rice is ready, return the chicken to the skillet. Slice the chicken into strips or bite-sized pieces. Add the pesto sauce to the chicken and cauliflower rice, tossing everything together until it’s evenly coated. Let it simmer for another minute or so to warm everything through.

Step 5: Serve and Enjoy!

Serve the pesto chicken cauliflower rice immediately, garnished with extra parmesan and fresh basil if you like. It’s a perfect low-carb meal that feels indulgent but is full of fresh flavors and healthy ingredients.

How to Serve Pesto Chicken Cauliflower Rice

• As a Standalone: This dish is filling enough on its own, with protein and veggies all in one bowl.
• With a Side Salad: A fresh, crunchy side salad pairs beautifully with the creamy pesto chicken, adding a nice contrast to the texture.
• With Roasted Veggies: Serve it alongside some roasted veggies like broccoli, zucchini, or bell peppers for an extra dose of nutrients.
• With a Slice of Bread: If you’re not worried about carbs, serve it with a warm crusty bread to soak up any leftover pesto sauce.

Additional Tips

• Make It Creamy: If you love creamy sauces, you can add a dollop of cream cheese or a splash of heavy cream to the pesto to make it extra indulgent.
• Add More Veggies: Feel free to toss in other vegetables like spinach, roasted tomatoes, or sautéed mushrooms to bulk up the dish and add more texture.
• Meal Prep: This dish keeps well in the fridge for up to 3 days, making it perfect for meal prep. Just store in an airtight container and reheat in the microwave or on the stovetop.

Nutrition Facts

Serving Size: 1 bowl (Out of 4)

• Calories: 350
• Total Fat: 20g (31% DV)
• Saturated Fat: 3g (15% DV)
• Cholesterol: 70mg (23% DV)
• Sodium: 420mg (18% DV)
• Total Carbohydrates: 10g (3% DV)
• Dietary Fiber: 4g (16% DV)
• Sugars: 4g
• Protein: 32g (64% DV)

(Note: Nutritional values are estimates and may vary based on ingredient substitutions or portion sizes.)

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

FAQ Section

Q1: Can I use frozen cauliflower rice?

A1: Yes! Frozen cauliflower rice works just as well. You can skip the step of grating cauliflower and just sauté the frozen rice straight from the bag.

Q2: Can I use chicken thighs instead of chicken breasts?

A2: Absolutely! Chicken thighs will add extra juiciness and flavor. Just make sure to cook them thoroughly.

Q3: Can I use store-bought pesto?

A3: Definitely! If you’re short on time, using store-bought pesto can save you some effort. Just be sure to get a high-quality one to really boost the flavor.

Q4: Can I make this dish ahead of time?

A4: Yes! You can cook the chicken and cauliflower rice ahead of time, then store them separately in the fridge for up to 3 days. Combine and add the pesto right before serving.

Q5: How do I store leftovers?

A5: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Q6: Can I make this dish dairy-free?

A6: Yes! You can use dairy-free pesto and omit the parmesan, or swap it for a dairy-free alternative like nutritional yeast for a cheesy flavor.

Q7: Can I freeze this dish?

A7: Freezing is not recommended, as cauliflower rice doesn’t freeze well and may become soggy when reheated. It’s best served fresh.

Q8: Can I add more vegetables?

A8: Yes, you can add spinach, zucchini, or roasted bell peppers to boost the veggie content. Just sauté them with the cauliflower rice.

Q9: What can I serve this with?

A9: This dish is great on its own, but you can serve it with a side salad, roasted veggies, or some warm bread to make it a complete meal.

Q10: How do I adjust the portion sizes?

A10: This recipe serves 4, but if you want more or less, simply adjust the amount of chicken, cauliflower rice, and pesto to suit your needs.

Conclusion

This Pesto Chicken Cauliflower Rice is the perfect balance of healthy, flavorful, and satisfying. It’s a quick and easy meal that feels fancy enough for a dinner party but is simple enough for a weeknight dinner. Plus, it’s low-carb, gluten-free, and packed with protein. Whether you’re a pesto lover or just looking for a fresh, clean meal, this dish will become a favorite in no time. Enjoy!

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