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
Units
Scale
- 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