15-Minute Pesto Chicken Dish

This pesto chicken cauliflower rice has become my weeknight dinner superhero when I need something nutritious and satisfying without spending hours in the kitchen. The combination of tender chicken, garlicky pesto, and cauliflower rice creates a low-carb meal that doesn't sacrifice flavor for health benefits.

I first created this dish during a busy work week when I was trying to stick to healthier eating habits but had zero energy for complicated cooking. Now it has become my go-to meal prep option that even my cauliflower skeptic friends request the recipe for after tasting it.

Ingredients

• Cauliflower rice: Fresh cauliflower creates the best texture and mild flavor that absorbs other ingredients beautifully
• Shredded chicken: Use rotisserie chicken for the quickest preparation or leftover chicken from another meal
• Red pesto: This ingredient provides concentrated flavor that brings the whole dish together
• Dill: Fresh dill adds brightness that balances the richness of the cheese and pesto
• Arugula: The peppery flavor adds complexity and fresh green color to the finished dish
• Mozzarella cheese: Creates that irresistible melty texture throughout the dish
• Tomato paste: Adds depth and umami to the sauce without long simmering time
• Milk: Creates creaminess without the heaviness of cream
• Garlic: Fresh minced garlic is non-negotiable for authentic flavor
• Tomato: Adds juicy freshness and natural sweetness to balance the dish

Step-by-Step Instructions

Prepare Cauliflower Rice:

Process half a cauliflower head in a food processor using the pulse function until it resembles rice grains but not so much that it becomes mushy. You should end up with about 2 ½ cups of cauliflower rice. Store-bought cauliflower rice works in a pinch but freshly made has better texture and flavor.

Create The Base:

Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the chopped tomato and sauté for 1 to 2 minutes until it begins to soften and release its juices. Stir frequently to prevent sticking.

Add Main Components:

Add the cauliflower rice and one minced garlic clove to the pan stirring to combine. Immediately add the shredded chicken, tomato paste, and red pesto. Season with salt to taste. Cover the pan to trap steam which helps cook the cauliflower rice to perfect tenderness without becoming mushy, about 2 to 3 minutes.

Create Creaminess:

Pour in the milk and sprinkle half of your shredded mozzarella over the mixture. Cover again and let cook for another 2 to 3 minutes until the cheese begins to melt and the sauce thickens slightly. The milk and cheese create a velvety texture throughout the dish.

Finish With Fresh Elements:

Remove the lid and add the remaining cheese and second garlic clove which gives a pleasant fresh garlic bite to the final dish. Gently fold in the chopped dill and arugula cooking just until the greens wilt, about 2 minutes. The arugula should still have some structure not completely wilted.

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The red pesto is truly the magical ingredient here. I discovered this accidentally when I grabbed the wrong jar from my pantry instead of my usual green pesto. The red version has a deeper more complex flavor that pairs perfectly with the cauliflower rice and creates a beautiful color throughout the dish.

Make Ahead Tips

This cauliflower rice dish can be completely prepared up to 3 days in advance and stored in airtight containers in the refrigerator. The flavors actually develop nicely as it sits making it even more delicious on day two. When reheating add a splash of water or milk to restore creaminess and heat gently on the stovetop or microwave until just warmed through.

Ingredient Swaps

Cauliflower rice works remarkably well in this recipe but for those really pressed for time or without a food processor frozen riced vegetables work well too. Look for cauliflower rice, broccoli rice, or even mixed vegetable rice in the freezer section. For a protein variation, rotisserie chicken can be replaced with grilled shrimp, sautéed tofu, or even canned tuna for an ultra-quick pantry version.

Serving Suggestions

This pesto chicken cauliflower rice works beautifully as a standalone meal but also pairs wonderfully with a simple side salad dressed with lemon juice and olive oil. For dinner guests I like to serve it in shallow bowls with a sprinkle of toasted pine nuts and extra fresh herbs for an elegant presentation. During cooler months a cup of tomato soup makes the perfect starter before serving this as the main course.

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This dish is the perfect combination of simplicity and flavor, making it your go-to dinner solution any day of the week.

Frequently Asked Questions

→ Can I use store-bought cauliflower rice instead of making it fresh?

Yes, store-bought cauliflower rice works perfectly in this dish and will save you preparation time. The recipe specifically mentions this as an option if you don't want to process your own cauliflower.

→ How can I prepare the shredded chicken in advance?

You can use rotisserie chicken, boil chicken breasts and shred them with two forks, or use leftover roasted chicken. Prepare it up to 2-3 days ahead and store in the refrigerator until needed for faster meal assembly.

→ What can I substitute for red pesto?

If you don't have red pesto, you can use regular basil pesto and add an extra teaspoon of tomato paste. Alternatively, sun-dried tomato spread or tapenade mixed with a little olive oil can provide a similar flavor profile.

→ Is this dish suitable for meal prep?

Yes, this pesto chicken cauliflower rice makes excellent meal prep. Store portions in airtight containers in the refrigerator for up to 3 days. Consider adding the fresh arugula just before serving for the best texture.

→ How can I make this dish dairy-free?

To make this dairy-free, substitute the milk with unsweetened almond or coconut milk. Replace the mozzarella with your favorite dairy-free cheese alternative that melts well. Omit the optional parmesan or use nutritional yeast for a similar umami flavor.

→ What sides pair well with this dish?

This dish is a complete meal on its own, but you can serve it with a simple side salad dressed with lemon juice and olive oil. For those not strictly following low-carb, garlic bread makes a great accompaniment for soaking up the creamy sauce.