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This vibrant pesto chicken cauliflower rice has become my weeknight dinner hero when I want something nutritious yet satisfying without the carb overload. The fragrant basil pesto coats every bite with Italian-inspired flavor while keeping the dish light and fresh.
I first created this recipe during my transition to lower carb eating and was genuinely surprised when my pasta loving husband requested it three times in the same week. Now it's in our regular rotation whenever fresh basil is abundant.
Ingredients
- Boneless skinless chicken breasts: Diced into bite sized pieces for quick even cooking
- Olive oil: Used throughout the recipe provides healthy fats and carries flavor
- Fresh basil leaves: The star ingredient that gives authentic Italian flavor
- Pine nuts: Add rich buttery texture and essential oils to the pesto
- Parmesan cheese: Brings umami depth and helps the pesto cling to ingredients
- Cauliflower: Fresh or pre riced creates the perfect low carb base
- Onion and garlic: Build aromatic foundation for maximum flavor
- Simple seasonings: Salt pepper garlic powder and paprika enhance without overwhelming
Step-by-Step Instructions
- Season and Cook the Chicken:
- Coat diced chicken thoroughly with garlic powder paprika salt and pepper before adding to hot olive oil. Allow pieces to develop a golden crust by not stirring too frequently about 2 minutes per side. The chicken should reach 165°F internally and have a slight caramelization for maximum flavor. Remove to a plate to prevent overcooking.
- Prepare the Cauliflower Base:
- Using the same flavor infused skillet sauté onions until they become translucent and start to soften about 3 minutes. Add garlic only in the final minute to prevent burning. Introduce the cauliflower rice with a generous pinch of salt and pepper then cook until it softens but still maintains a slight bite similar to al dente pasta typically 5 to 7 minutes. The cauliflower should release some moisture but not become mushy.
- Blend the Fresh Pesto:
- Pulse basil pine nuts garlic and Parmesan in short bursts until coarsely chopped but not puréed. The texture should remain somewhat visible. Stream in olive oil slowly while pulsing until the pesto comes together but retains some texture. Taste and adjust seasoning remembering the Parmesan adds saltiness.
- Create the Final Dish:
- Return the cooked chicken to the skillet with the cauliflower rice gently folding to combine. Pour the vibrant green pesto over everything and stir carefully to coat every piece evenly. Allow the mixture to heat through for 2 to 3 minutes which helps the flavors meld and the pesto to slightly permeate the cauliflower rice.
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The pine nuts in the pesto are my secret obsession in this recipe. I once tried substituting walnuts when I ran out and while still delicious the buttery richness that pine nuts provide was noticeably missing. Now I keep a small bag in my freezer specifically for weekend pesto making sessions.
Make Ahead Options
This recipe shines as a meal prep option. The flavors actually develop and intensify after a day in the refrigerator. Simply prepare the entire dish allow it to cool completely then portion into airtight containers. It keeps beautifully for up to four days refrigerated. For reheating add a small splash of water or broth to maintain moisture then microwave until just heated through about 2 minutes. The pesto may darken slightly but the flavor remains excellent.
Smart Substitutions
The beauty of this recipe lies in its flexibility. If chicken isnt your preference simply swap in turkey cutlets or even shrimp which cooks even faster. Vegetarians can replace the chicken with firm tofu or roasted chickpeas for protein. The pesto itself offers endless variations. No pine nuts? Walnuts or even sunflower seeds work wonderfully. For dairy free versions nutritional yeast can replace the Parmesan. The cauliflower rice can be mixed with or replaced by zucchini noodles for another low carb texture variation.
Serving Suggestions
While completely satisfying on its own this dish pairs beautifully with accompaniments that complement its Italian flavor profile. A simple arugula salad dressed with lemon and olive oil provides peppery freshness alongside. For those not strictly watching carbs a slice of crusty garlic bread makes an excellent vehicle for scooping up extra pesto sauce. A glass of crisp Pinot Grigio or Sauvignon Blanc completes the meal for special occasions. For a beautiful presentation serve in shallow bowls topped with a sprinkle of additional Parmesan a few pine nuts and tiny basil leaves.
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Enjoy this delicious and nutritious meal any night of the week!
Frequently Asked Questions
- → Can I use store-bought cauliflower rice?
Yes, you can absolutely use pre-made cauliflower rice to save time. The recipe calls for either 1 medium head of cauliflower grated into rice-sized pieces or 4 cups of pre-made cauliflower rice.
- → Is this dish keto-friendly?
Yes, this dish is perfect for a keto diet as it's low in carbohydrates and high in healthy fats from olive oil, pine nuts, and Parmesan cheese. The cauliflower rice is an excellent low-carb alternative to traditional rice.
- → Can I substitute the pine nuts in the pesto?
Absolutely! The recipe suggests that walnuts can be used as an alternative to pine nuts. Other nuts like almonds or cashews would also work well in the pesto.
- → How long can I store leftovers?
According to the recipe notes, this dish can be made ahead of time and stored in the refrigerator for up to 3 days. Make sure to store it in an airtight container.
- → Can I use jarred pesto instead of making it from scratch?
Yes, store-bought pesto can be used as a time-saving alternative. The recipe notes specifically mention this as an option if you're looking for a quicker preparation.
- → How can I add more vegetables to this dish?
The recipe suggests adding cherry tomatoes or spinach to the cauliflower rice for more vegetables. You could also consider adding bell peppers, zucchini, or mushrooms when cooking the cauliflower rice.