If you’re looking for a quick, healthy, and flavor-packed meal, this Pesto Chicken Cauliflower Rice is about to become your new favorite. It’s light yet satisfying, bursting with garlicky basil pesto, tender bites of chicken, and fluffy cauliflower rice. Plus, it’s low-carb, high-protein, and comes together in under 30 minutes—the ultimate weeknight win! Whether you’re meal prepping, eating keto, or just want something deliciously green and fresh, this dish has you covered.
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Why You’ll Love Pesto Chicken Cauliflower Rice
Low-Carb & High-Protein: This meal is packed with lean protein and nutrient-rich cauliflower rice, making it a great alternative to traditional rice dishes.
One-Pan Wonder: Everything cooks in a single skillet, meaning fewer dishes and more flavor-packed goodness.
Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
Customizable: You can swap the protein, add extra veggies, or tweak the seasonings to make it your own.
Meal Prep Friendly: Make a big batch and enjoy it for lunch or dinner throughout the week.
Ingredients in Pesto Chicken Cauliflower Rice
Here’s what makes this dish so incredible:
Chicken Breast: Lean, tender, and the perfect base for soaking up all that pesto goodness.
Cauliflower Rice: A low-carb, fiber-rich substitute for traditional rice that keeps this dish light and healthy.
Pesto Sauce: The heart of the dish! Whether store-bought or homemade, it brings bold basil, garlic, and parmesan flavors.
Garlic: Because everything is better with a little extra garlic!
Olive Oil: Helps the chicken cook up juicy and golden.
Parmesan Cheese: A little sprinkle at the end takes this dish to the next level.
Cherry Tomatoes (Optional): Adds a pop of sweetness and color.
Spinach or Kale (Optional): Boosts the nutrients while blending seamlessly with the pesto.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s make this easy, delicious dish:
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5–7 minutes, stirring occasionally, until golden and cooked through.
Sauté the Garlic: Add minced garlic to the skillet and cook for 30 seconds, just until fragrant.
Add the Cauliflower Rice: Stir in the cauliflower rice and let it cook for 3–5 minutes, until tender but not mushy.
Mix in the Pesto: Turn off the heat and stir in the pesto, ensuring everything is well coated in that delicious green sauce.
Finish with Toppings: Add cherry tomatoes, spinach, or parmesan if using. Give everything a final toss.
Serve & Enjoy: Plate up while warm and dig into this satisfying, flavor-packed meal!
How to Serve Pesto Chicken Cauliflower Rice
This dish is fantastic on its own, but you can also pair it with:
A Fresh Salad: Serve alongside a crisp green salad with balsamic vinaigrette.
Crusty Bread (for Non-Keto Option): Perfect for soaking up extra pesto sauce.
Extra Cheese: A little more parmesan or crumbled feta for an extra flavor boost.
Avocado Slices: Adds a creamy contrast to the bold pesto flavors.
Additional Tips
Make It Dairy-Free: Use a dairy-free pesto and skip the parmesan.
Meal Prep It: Store leftovers in an airtight container for up to 4 days—it reheats beautifully!
Use Different Proteins: Swap chicken for shrimp, turkey, or tofu for a fresh twist.
Want More Crunch? Toss in pine nuts or toasted almonds for extra texture.
FAQ Section
Q1: Can I use frozen cauliflower rice?
A1: Yes! Just cook it a bit longer to remove excess moisture.
Q2: What’s the best pesto to use?
A2: Homemade is always great, but store-bought works too. Look for one with real basil, garlic, and parmesan.
Q3: How do I store leftovers?
A3: Keep them in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this dish?
A4: Yes! Freeze it in portions for up to 3 months, then reheat in a skillet.
Q5: What’s the best way to reheat it?
A5: Warm it in a skillet over medium heat or microwave in 30-second bursts until heated through.
Q6: Can I add more veggies?
A6: Absolutely! Bell peppers, zucchini, or mushrooms would be delicious additions.
Q7: How can I make it extra creamy?
A7: Stir in a little heavy cream or coconut milk at the end.
Q8: Is this keto-friendly?
A8: Yes! It’s low in carbs and high in healthy fats from the pesto and olive oil.
Q9: Can I use a different protein?
A9: Definitely! Try shrimp, turkey, or even tofu for a plant-based option.
Q10: Can I make my own cauliflower rice?
A10: Yes! Just pulse fresh cauliflower in a food processor until it resembles rice.
Final Thoughts
This Pesto Chicken Cauliflower Rice is proof that healthy meals don’t have to be boring. It’s quick, flavorful, and perfect for meal prepping or a fresh, satisfying dinner. Give it a try—you just might find your new favorite go-to meal!
Print
Pesto Chicken Cauliflower Rice
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Healthy
Description
This Pesto Chicken Cauliflower Rice is a quick and low-carb dinner ready in just 15 minutes! Packed with shredded chicken, cheesy goodness, and flavorful pesto, it’s a perfect healthy weeknight meal. Enjoy a nutritious, high-protein, and keto-friendly dish that’s both satisfying and easy to make!
Ingredients
- 1 cup shredded chicken
- 2 1/2 cups cauliflower rice
- 1 tomato, chopped
- 2 garlic cloves, minced
- 2/3 cup shredded mozzarella (or other cheese)
- 1 cup arugula
- 3 tbsp fresh dill, finely chopped
- 1 tbsp olive oil
- 1/2 cup milk
- 1 tbsp tomato paste
- 2 tbsp red pesto
- Salt and black pepper, to taste
- Optional: Parmesan cheese for topping
Instructions
- Prepare Cauliflower Rice: Use a food processor or grater to rice ½ a cauliflower head (yields ~2 ½ cups). Store-bought cauliflower rice works too.
- Sauté Tomatoes: Heat olive oil in a pan over medium-high heat. Add chopped tomato and sauté for 1-2 minutes.
- Cook Cauliflower & Chicken: Stir in the cauliflower rice and 1 minced garlic clove. Add the shredded chicken, tomato paste, pesto, and a pinch of salt. Cover and cook for 2-3 minutes.
- Add Cheese & Milk: Pour in the milk and mix in ½ of the shredded cheese. Cover again and cook for another 2-3 minutes.
- Final Touches: Stir in the remaining cheese, the second garlic clove, fresh dill, and arugula. Cook for 2 more minutes until everything is well combined.
- Serve: Plate immediately and top with Parmesan cheese and black pepper if desired.
Notes
- Dairy-Free Option: Use unsweetened almond milk and dairy-free cheese.
- Keto-Friendly: Reduce tomatoes slightly to lower carb count.
- Protein Boost: Swap chicken for shrimp or tofu for variation.
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 18 g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg