Pesto Chicken Cauliflower Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup shredded chicken
02 -
2 ½ cups cauliflower rice (or ½ cauliflower head, processed)
03 -
1 tomato, chopped
04 -
2 garlic cloves, minced
05 -
2/3 cup shredded mozzarella cheese
06 -
1 cup arugula
07 -
3 tbsp fresh dill, finely chopped
→ Sauce & Seasonings
08 -
1 tbsp olive oil
09 -
½ cup milk
10 -
1 tbsp tomato paste
11 -
2 tbsp red pesto
12 -
Salt and black pepper to taste
13 -
Parmesan cheese (optional, for serving)
# Instructions:
01 -
Make the cauliflower rice using a food processor or a grater. You need about 2 ½ cups of cauliflower rice (approximately ½ cauliflower head). Alternatively, use store-bought cauliflower rice.
02 -
In a pan over medium-high heat, sauté the chopped tomato with a tablespoon of olive oil for 1-2 minutes.
03 -
Stir in the cauliflower rice and one minced garlic clove. Add the shredded chicken, tomato paste, red pesto, and a pinch of salt. Cover and cook for 2-3 minutes.
04 -
Pour in the milk and half of the shredded cheese. Cover again and cook for another 2-3 minutes.
05 -
Add the remaining cheese and second garlic clove. Stir in the chopped dill and arugula. Cook for a final 2 minutes.
06 -
Transfer to serving bowls immediately. If desired, garnish with freshly grated parmesan cheese and freshly ground black pepper.
# Notes:
01 -
This quick dish combines the flavors of pesto with protein-rich chicken on a bed of low-carb cauliflower rice.
02 -
For meal prep, prepare components ahead of time and assemble just before serving for optimal freshness.