Pesto Chicken Cauliflower Rice (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 boneless, skinless chicken breasts, diced
02 -
2 tbsp olive oil
03 -
Salt and pepper, to taste
04 -
1/2 tsp garlic powder
05 -
1/2 tsp paprika
→ For the Cauliflower Rice
06 -
1 medium head of cauliflower, grated into rice-sized pieces or 4 cups pre-made cauliflower rice
07 -
2 tbsp olive oil
08 -
1/4 cup diced onion
09 -
2 cloves garlic, minced
10 -
Salt and pepper, to taste
→ For the Pesto
11 -
1 cup fresh basil leaves
12 -
1/4 cup grated Parmesan cheese
13 -
1/4 cup pine nuts (or walnuts)
14 -
2 cloves garlic
15 -
1/4 cup olive oil
16 -
Salt and pepper, to taste
→ Optional Toppings
17 -
Fresh basil leaves, for garnish
18 -
Additional Parmesan cheese
# Instructions:
01 -
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the diced chicken with salt, pepper, garlic powder, and paprika. Add the seasoned chicken to the skillet and cook for 6-8 minutes, or until fully cooked and browned. Remove the chicken from the skillet and set aside.
02 -
In the same skillet, add 2 tablespoons of olive oil. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the grated cauliflower (or pre-made cauliflower rice), season with salt and pepper, and cook for 5-7 minutes until tender, stirring occasionally.
03 -
In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped. With the processor running, slowly add the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.
04 -
Add the cooked chicken back into the skillet with the cauliflower rice and stir to combine. Pour the prepared pesto over the chicken and cauliflower rice, stirring to coat everything evenly. Cook for an additional 2-3 minutes to heat through.
05 -
Serve the pesto chicken cauliflower rice warm, topped with fresh basil leaves and extra Parmesan if desired.
# Notes:
01 -
For a quicker option, you can use store-bought pesto instead of making it from scratch.
02 -
If you want to add more vegetables, try adding cherry tomatoes or spinach to the cauliflower rice.
03 -
This dish can be made ahead of time and stored in the fridge for up to 3 days.