Description
Pesto Chicken Cauliflower Rice
Craving a low-carb dish that’s both satisfying and packed with flavor? This Pesto Chicken Cauliflower Rice is a healthy twist on a classic favorite! Perfect for keto enthusiasts or anyone looking to enjoy a guilt-free, wholesome dinner, the bold pesto flavors will leave you wanting more. Plus, it’s so easy to make!
2 chicken breasts, diced
4 cups cauliflower rice
2 tbsp olive oil (divided)
1/2 tsp garlic powder, 1/2 tsp paprika, salt & pepper
1 cup fresh basil leaves
1/4 cup Parmesan cheese, 1/4 cup pine nuts, 2 cloves garlic
Directions:
1. Cook chicken in olive oil until done.
2. Sauté onion & garlic, then add cauliflower rice.
3. Blend pesto ingredients.
4. Combine all, mix in pesto & serve.
Prep Time: 30 mins
Kcal: 300 per serving
Step-by-Step Guide
Follow these detailed instructions for the perfect Pesto Chicken Cauliflower Rice.
- Season & Cook Chicken: Dice two chicken breasts into bite-sized pieces. Season with garlic powder, paprika, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
- Sauté Aromatics & Cauliflower Rice: In the same skillet, add the remaining tablespoon of olive oil. Add one small diced onion and sauté for 3-4 minutes until softened. Add 2 minced garlic cloves and cook for another minute until fragrant. Add 4 cups of fresh or frozen cauliflower rice. Cook, stirring frequently, for 5-8 minutes until the cauliflower is tender and any excess moisture has evaporated.
- Make the Pesto: While the cauliflower cooks, combine 1 cup fresh basil leaves, 1/4 cup grated Parmesan cheese, 1/4 cup pine nuts, and 2 cloves of garlic in a food processor. Pulse while slowly drizzling in 2-3 tablespoons of olive oil until a coarse paste forms. Season with salt and pepper.
- Combine & Serve: Return the cooked chicken to the skillet with the cauliflower rice. Pour the freshly made pesto over the mixture. Gently stir everything together until the chicken and cauliflower are evenly coated with the pesto. Heat for 1-2 minutes until warmed through, then serve immediately.
Serving Suggestions
This versatile dish can be enjoyed in several ways. For a complete low-carb meal, serve it in a bowl as-is. To add a fresh element, top with halved cherry tomatoes or a sprinkle of extra Parmesan. If you’re not strictly low-carb, it pairs wonderfully with a side of crusty bread for dipping or a simple arugula salad with a lemon vinaigrette. It also makes an excellent filling for lettuce wraps or bell peppers.
How-to Summary
Dice and season chicken, then cook until done. In the same pan, sauté onion and garlic, then add cauliflower rice and cook until tender. Blend basil, Parmesan, pine nuts, and garlic with olive oil to make pesto. Combine cooked chicken, cauliflower rice, and pesto in the skillet, stir well, and heat through before serving.
Frequently Asked Questions
Can I use store-bought pesto? Yes, for convenience, use about 1/2 cup of high-quality store-bought pesto. Freshly made pesto offers a brighter flavor, but pre-made works well.
How do I make cauliflower rice? Chop a head of cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency. Avoid over-processing. You can also buy pre-riced cauliflower fresh or frozen.
Can I substitute the pine nuts? Absolutely. Walnuts, almonds, or even sunflower seeds make excellent, cost-effective substitutes for pine nuts in the pesto.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth if it seems dry.
Is this recipe freezer-friendly? The cooked chicken and cauliflower rice base freezes well for up to 2 months. For best results, add fresh pesto after thawing and reheating to preserve its vibrant color and flavor.
Common Mistakes to Avoid
- Soggy Cauliflower Rice: Ensure your skillet is hot and avoid overcrowding. Cook until the cauliflower is tender and all liquid has evaporated to prevent a mushy texture.
- Overcooking the Chicken: Cook diced chicken over medium-high heat just until no longer pink inside to keep it juicy and tender.
- Using Stale Basil: For the best pesto flavor, use fresh, vibrant green basil leaves. Wilting or brown basil will result in a dull taste.
- Not Tasting for Seasoning: Always taste the final dish and adjust salt and pepper as needed, especially after combining all components.
Conclusion
This Pesto Chicken Cauliflower Rice is a testament to how delicious healthy eating can be. It successfully combines lean protein, low-carb vegetables, and vibrant, herbaceous pesto into a single, satisfying skillet meal. Quick to prepare and endlessly adaptable, it’s a perfect recipe for busy weeknights that doesn’t compromise on flavor. Give it a try for a wholesome dinner that will become a regular in your healthy recipe rotation.