Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pesto Chicken Cauliflower Rice


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Olivia
  • Total Time: 25 minutes
  • Yield: 2 servings 1x

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

Scale
  • 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

  1. 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.

  2. 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.

  3. Slice the Chicken:
    While the cauliflower rice is cooking, slice the cooked chicken breasts into thin strips or bite-sized pieces.

  4. 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.

  5. 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