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Pesto Chicken Cauliflower Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 28 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-Inspired
  • Diet: Low Carb

Description

This Pesto Chicken Cauliflower Rice recipe is a quick and healthy meal perfect for those seeking a low-carb, flavorful dinner. Juicy, pan-seared chicken breasts are paired with aromatic pesto-coated cauliflower rice, making it a delicious and nutrient-packed dish that’s ready in just 25 minutes.

Ingredients

Chicken

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Cauliflower Rice

  • 2 cups cauliflower rice (fresh or frozen)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 tablespoons pesto (store-bought or homemade)

Garnish & Serving

  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh basil, chopped
  • Lemon wedges (optional, for serving)

Instructions

  1. Cook the Chicken: Season the chicken breasts evenly with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes on each side until the internal temperature reaches 165°F (74°C) and the meat is cooked through. Once done, remove from the skillet and let it rest to retain juices.
  2. Prepare the Cauliflower Rice: In the same skillet, pour in another tablespoon of olive oil. Add the cauliflower rice and sauté for 4-5 minutes until tender. Season with a pinch of salt and pepper. Stir in the pesto thoroughly so the rice is evenly coated with the aromatic sauce.
  3. Slice the Chicken: While the cauliflower rice is cooking, slice the rested chicken breasts into thin strips or bite-sized pieces for easy serving.
  4. Assemble the Dish: Plate the pesto cauliflower rice first, then arrange the sliced chicken on top. Sprinkle with grated Parmesan cheese if desired and garnish with freshly chopped basil for added flavor and color.
  5. Serve: Serve the pesto chicken cauliflower rice warm, accompanied by lemon wedges to add a fresh, zesty brightness to each bite.

Notes

  • Use fresh or frozen cauliflower rice based on availability; just thaw if using frozen.
  • Homemade pesto can be substituted for store-bought for a fresher taste.
  • Parmesan cheese is optional but adds a nice savory touch.
  • Ensure chicken is fully cooked to 165°F (74°C) for food safety.
  • Serve immediately for best texture and flavor.

Find it online: https://slsrecipes.com/pesto-chicken-cauliflower-rice-recipe/