Pesto Chicken Cauliflower Rice Recipe
If you’re craving something fresh and vibrant for dinner that comes together in a snap, Pesto Chicken Cauliflower Rice is about to become your new best friend. Imagine bite-sized juicy chicken, tender golden cauliflower rice, and a blanket of herby pesto, all mingling together in one skillet—a dish that feels indulgent but is secretly healthy, low-carb, and oh-so-comforting. The burst of cherry tomatoes and generous sprinkle of Parmesan cheese make every mouthful a celebration of flavor, while the ease of prep means less fuss in your kitchen and more time to savor every forkful.
Ingredients You’ll Need
Pesto Chicken Cauliflower Rice relies on a short list of kitchen staples, each one playing a key role in flavor and texture. These simple building blocks create color, richness, and that unmistakable Italian-inspired flair—without any complicated steps or exotic ingredients.
- Chicken Breasts: Choose boneless, skinless chicken breasts for quick cooking and lean protein—cut them into bite-sized pieces to soak up the pesto more evenly.
- Olive Oil: Divided for both sautéing the chicken and gently browning the cauliflower rice, olive oil adds richness and keeps everything tender.
- Riced Cauliflower: Fresh or frozen both work; it creates a fluffy, grain-like base that soaks up all the bold flavors while keeping carbs low.
- Basil Pesto: Store-bought or homemade pesto brings herbs, garlic, and Parmesan into every bite—this is the star that ties it all together!
- Cherry Tomatoes: Halved for little pops of bright, juicy sweetness that contrast beautifully with the pesto.
- Parmesan Cheese: A final flourish for creamy savoriness—don’t skip that finishing touch!
- Salt and Pepper: Essential for seasoning each layer to perfection.
- Fresh Basil or Parsley (optional): Toss a handful on top for extra color and a fresh herbal note.
How to Make Pesto Chicken Cauliflower Rice
Step 1: Sauté the Chicken
Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat. Once shimmering, add your bite-sized chicken pieces in a single layer. Season generously with salt and pepper, then allow the chicken to cook untouched for a couple of minutes, letting it develop a golden crust. Flip and sauté for another 6 to 8 minutes, making sure every piece is cooked through and beautifully browned. When done, remove the chicken from the skillet and set it aside—you’ll return it to the party soon!
Step 2: Cook the Cauliflower Rice
In the same skillet (no need to wash, those browned bits add flavor!), pour in the remaining tablespoon of olive oil. Add the riced cauliflower and stir occasionally, allowing it to soften and take on a little golden color. This should take just 4 to 5 minutes. You want the cauliflower rice to be tender but not mushy, holding its own as the foundation of your Pesto Chicken Cauliflower Rice.
Step 3: Bring It All Together
Return your cooked chicken to the skillet with the cauliflower rice. Add the basil pesto, stirring gently but thoroughly so every piece is glossy and fragrant. When everything looks well coated, toss in the halved cherry tomatoes. Cook for another 1 to 2 minutes, just until the tomatoes are warmed through and releasing a little juice into the mix.
Step 4: Finish and Serve
Remove the pan from the heat and lavishly sprinkle with grated Parmesan cheese. If using, scatter some fresh basil or parsley for a burst of green freshness. Serve your Pesto Chicken Cauliflower Rice hot, straight from the skillet, spooning it into bowls and letting everyone dig in while it’s perfectly warm and fragrant.
How to Serve Pesto Chicken Cauliflower Rice
Garnishes
For that finishing flourish, a shower of freshly grated Parmesan works wonders, melting just slightly over the warm skillet. A handful of torn basil or a sprinkle of chopped parsley adds a fresh, bright touch and a lovely contrast to the savory pesto. If you want extra richness, a drizzle of good olive oil or even a soft-cooked egg set on top can really make your Pesto Chicken Cauliflower Rice feel special.
Side Dishes
This skillet meal is hearty enough to stand alone, but you can absolutely round it out with sides. Try a crisp arugula salad tossed with lemon and olive oil, some roasted asparagus or green beans, or even a simple bowl of marinated olives. Garlic bread or a slice of crusty baguette is excellent for soaking up any extra pesto!
Creative Ways to Present
Serving Pesto Chicken Cauliflower Rice is a chance to get playful! Spoon it into hollowed-out bell peppers for a fun twist, or pack it into meal-prep bowls with extra greens and pickled veggies. For a festive family-style meal, bring the hot skillet right to the table and let everyone help themselves—don’t forget extra Parmesan and fresh herbs on the side.
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Chicken Cauliflower Rice stores like a dream. Let everything cool to room temperature before transferring to airtight containers. It will keep nicely in the fridge for up to 3 days, making it a fantastic option for meal prep or quick lunches. The flavors even deepen a bit as they sit!
Freezing
If you want to freeze your leftovers, simply portion cooled Pesto Chicken Cauliflower Rice into freezer-safe containers or bags, pressing out as much air as possible. It will stay fresh for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
When ready to reheat, pop your portion into a skillet over medium heat with a splash of water or a drizzle of olive oil to revive the flavors. Stir gently until heated through—this keeps the chicken tender and the cauliflower rice from drying out. For a super speedy lunch, the microwave works well too; just cover the bowl loosely and warm in 1-minute intervals, stirring in between.
FAQs
Can I use rotisserie or leftover chicken instead of fresh?
Absolutely! Using rotisserie or pre-cooked chicken is a fantastic shortcut. Shred or dice the chicken, then add it to the skillet at the same point you’d return the cooked chicken—just long enough to warm through and soak up the pesto.
What’s the best way to rice cauliflower if I only have whole heads?
No food processor? No problem! Simply grate cauliflower florets on the large holes of a box grater, or pulse florets in a food processor until they resemble rice. Spread on a kitchen towel and pat dry before cooking for the best non-soggy results.
Can I make Pesto Chicken Cauliflower Rice dairy-free?
Of course! Swap the Parmesan for a dairy-free alternative or simply sprinkle toasted pine nuts on top for crunch and flavor. Make sure your pesto is dairy-free as well—there are plenty of great options in stores or you can make your own.
Is there a way to add more vegetables to this dish?
Definitely! Stir in a few handfuls of baby spinach, chopped bell peppers, or sun-dried tomatoes when you add the cauliflower rice, or toss in some frozen peas with the chicken. This recipe is super flexible and takes well to all sorts of veggie add-ins.
Can I use a different protein instead of chicken?
You bet—Pesto Chicken Cauliflower Rice is just as delicious if you swap in cooked shrimp, turkey, or even tofu for a vegetarian option. Just cook your protein of choice fully, then follow the same method for adding pesto and assembling the dish.
Final Thoughts
If you crave something light, quick, and packed with zesty Italian flavor, you’ll fall in love with Pesto Chicken Cauliflower Rice. It’s become a regular star at my own dinner table for good reason! Give it a whirl and make it your own—easy, wholesome, and guaranteed to brighten even the busiest weeknights.
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Pesto Chicken Cauliflower Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Pesto Chicken Cauliflower Rice recipe is a flavorful and low-carb option for a healthy dinner. Tender chicken pieces are cooked with riced cauliflower and coated in basil pesto, then finished with cherry tomatoes and Parmesan cheese. A quick and easy stovetop dish that is sure to become a family favorite!
Ingredients
Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
Cauliflower Rice:
- 3 cups riced cauliflower (fresh or frozen)
- 1/2 cup prepared basil pesto
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and sauté for 6 to 8 minutes until cooked through and golden brown. Remove the chicken from the skillet and set aside.
- Cook Cauliflower Rice: In the same skillet, add the remaining tablespoon of olive oil and the riced cauliflower. Cook for 4 to 5 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.
- Combine and Serve: Return the chicken to the skillet and stir in the pesto until everything is well coated. Add the cherry tomatoes and cook for 1 to 2 more minutes until just warmed through. Remove from heat, sprinkle with Parmesan cheese, and garnish with fresh herbs if desired. Serve hot.
Notes
- For extra protein, add a fried or poached egg on top.
- Use homemade or store-bought pesto, and feel free to swap in sun-dried tomatoes or spinach for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
