Description
This Pesto Chicken Cauliflower Rice is a flavorful, low-carb meal made with juicy chicken, zesty pesto, and cauliflower rice. It’s a healthy twist on a classic, combining fresh ingredients and vibrant flavors. Perfect for a quick weeknight dinner or a meal prep option!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 cups cauliflower rice (fresh or frozen)
- 2 tablespoons pesto (store-bought or homemade)
- 1 tablespoon olive oil (for cauliflower rice)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
- Fresh basil, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
-
Cook the Chicken:
Season the chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove the chicken from the skillet and set aside to rest. -
Prepare the Cauliflower Rice:
In the same skillet, add another tablespoon of olive oil. Add the cauliflower rice and sauté for 4-5 minutes, or until tender. Season with a pinch of salt and pepper. Stir in the pesto and mix until the cauliflower rice is evenly coated with the pesto sauce. -
Slice the Chicken:
While the cauliflower rice is cooking, slice the cooked chicken breasts into thin strips or bite-sized pieces. -
Assemble the Dish:
Once the cauliflower rice is ready, plate the pesto cauliflower rice and top with the sliced chicken. Sprinkle with Parmesan cheese, if using, and garnish with fresh chopped basil. -
Serve:
Serve the Pesto Chicken Cauliflower Rice with lemon wedges on the side for a burst of fresh flavor.
Notes
- You can use store-bought pesto or make your own with fresh basil, garlic, pine nuts, Parmesan, and olive oil.
- For a creamier dish, you can stir in a couple of tablespoons of heavy cream or coconut milk into the pesto cauliflower rice.
- You can also add sautéed vegetables like spinach, zucchini, or bell peppers to the cauliflower rice for more nutrition and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg