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
Scale
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
