Description
A healthy and flavorful Pesto Chicken Cauliflower Rice recipe featuring tender chicken pieces sautéed in olive oil, combined with low-carb riced cauliflower, fresh cherry tomatoes, and aromatic pesto sauce. This quick stovetop dish is perfect for gluten-free and low-carb diets and makes an excellent meal prep option.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons olive oil, divided
Main Dish
- 3 cups riced cauliflower (fresh or frozen)
- ½ cup prepared pesto sauce
- 1 cup cherry tomatoes, halved
- ¼ cup grated Parmesan cheese
- Fresh basil, for garnish (optional)
Instructions
- Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and golden on the outside. Remove the chicken from the skillet and set aside.
- Cook the cauliflower rice: In the same skillet, add the remaining tablespoon of olive oil. Add the riced cauliflower and cook for 5 to 6 minutes, stirring often, until the cauliflower is tender but not mushy.
- Combine ingredients and heat through: Return the cooked chicken to the skillet with the cauliflower rice. Stir in the prepared pesto sauce and the halved cherry tomatoes. Cook for another 2 to 3 minutes until everything is warmed through and well coated with the pesto.
- Finish and serve: Remove the skillet from heat. Sprinkle the grated Parmesan cheese over the dish and garnish with fresh basil leaves if desired. Serve hot for a satisfying, flavorful meal.
Notes
- You can use homemade or store-bought pesto depending on preference and time.
- For extra creaminess, stir in a tablespoon of cream cheese or Greek yogurt when adding the pesto sauce.
- This recipe is great for meal prep and can be enjoyed warm or cold.
