If you’re searching for a flavorful, low-carb dinner option, this Pesto Chicken Cauliflower Rice dish is your new go-to meal. Combining tender chicken with fresh, vibrant basil pesto and light cauliflower rice creates a delicious and nourishing experience that feels both comforting and refreshing.
This recipe is perfect for those embracing a keto lifestyle or simply wanting a healthier dinner without sacrificing taste. In under 30 minutes, you’ll have a nutrient-packed dish that looks and tastes gourmet.
- Quick and easy to prepare, ready in just 30 minutes.
- Low-carb and keto-friendly with wholesome cauliflower rice.
- Fresh homemade pesto adds rich, aromatic flavors.
- Versatile and customizable with optional veggies or toppings.
Ingredients
- Boneless, skinless chicken breasts: Dice fresh chicken breasts for lean, tender protein to complement the light cauliflower base.
- Olive oil: Used to sauté chicken and cauliflower rice, bringing a subtle fruitiness and healthy fats.
- Salt and pepper: Essential seasonings to enhance the natural flavors of the ingredients.
- Garlic powder: Adds depth and a mild pungency to the chicken seasoning.
- Paprika: Provides a warm, slightly smoky flavor and a vibrant color to the chicken.
- Cauliflower: Grated into rice-sized pieces, this low-carb substitute offers a mild, slightly nutty flavor and fluffy texture.
- Diced onion: Adds sweetness and aromatic body when sautéed with the cauliflower.
- Fresh garlic cloves: Minced garlic spices up both the cauliflower rice and pesto with sharp, fragrant notes.
- Fresh basil leaves: The heart of the pesto, delivering bright herbaceousness and vibrant green color.
- Grated Parmesan cheese: Brings savory, nutty richness to the pesto sauce.
- Pine nuts or walnuts: Provide creaminess and subtle crunch in the pesto, balancing texture and flavor.
Instructions
- Prepare the Chicken
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Start by heating olive oil in a large skillet over medium heat. Season diced chicken breasts with salt, pepper, garlic powder, and paprika for balanced flavor. Cook the chicken for 6-8 minutes until it develops a golden crust and is cooked through, then set aside. This step ensures juicy and well-seasoned protein in your dish.
- Cook the Cauliflower Rice
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In the same skillet, add olive oil and sauté diced onion until soft and translucent, about 2-3 minutes. Add minced garlic and cook briefly until fragrant. Stir in grated cauliflower rice, season with salt and pepper, and cook for 5-7 minutes until tender yet slightly firm. This creates a fluffy, vegetable-packed rice substitute that soaks up flavors beautifully.
- Make the Fresh Pesto
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In a food processor, combine fresh basil leaves, grated Parmesan, pine nuts, and garlic. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until the pesto is smooth and emulsified. Season with salt and pepper to taste. Fresh pesto adds a bright, herbal punch that lifts the entire dish.
- Combine Chicken and Pesto Cauliflower Rice
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Return the cooked chicken to the skillet with cauliflower rice, stirring to combine evenly. Pour the prepared pesto over the mixture and toss gently to coat every bite with the vibrant sauce. Warm the combined ingredients for 2-3 minutes to meld the flavors, creating a harmonious and aromatic meal.
- Serve Warm with Toppings
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Dish out the pesto chicken cauliflower rice while warm. Garnish with fresh basil leaves and extra grated Parmesan if desired for added freshness and cheesy depth. This finishing touch makes the dish visually inviting and enhances its layered flavors.
- You can simplify this dish by using store-bought pesto if pressed for time.
- Adding veggies like cherry tomatoes or fresh spinach into the cauliflower rice creates more color and nutrition.
- This meal keeps well refrigerated for up to 3 days, perfect for meal prepping lunches or dinners.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm gently on the stovetop or microwave to preserve the texture of the cauliflower rice and freshness of the pesto.
Serving Suggestions
This dish pairs beautifully with a crisp green salad or steamed vegetables for added crunch and nutrients. You can also serve it with a squeeze of lemon juice or a side of avocado slices for extra creaminess and brightness.
- For best texture, avoid overcooking cauliflower rice; it should remain slightly firm, not mushy.
- Toast pine nuts lightly before adding to the pesto for enhanced nutty flavor.
- Use fresh basil leaves and quality Parmesan cheese for the most vibrant and authentic pesto taste.
FAQs
- Can I use other nuts in the pesto?
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Yes, walnuts or almonds can be great substitutes for pine nuts without compromising flavor.
- Is this recipe suitable for keto diets?
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Absolutely, swapping rice for cauliflower keeps the carbs low and fits well in keto meal plans.
- Can I prepare this dish in advance?
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Yes, the dish can be made ahead and stored in the refrigerator for up to 3 days.
- How do I make cauliflower rice at home?
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Simply grate the cauliflower or pulse it in a food processor until it resembles rice-sized grains.
- Is it possible to freeze this meal?
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Freezing is possible, but the cauliflower rice texture may change slightly after thawing; best eaten fresh or refrigerated.
- Can I substitute chicken with another protein?
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Yes, shrimp, turkey, or tofu all work well as alternatives for this recipe.
- How do I keep pesto bright green after making it?
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Add a little lemon juice while blending and store pesto in an airtight container to minimize oxidation.
Pesto Chicken Cauliflower Rice
Equipment
- 1 large skillet
- 1 food processor
Ingredients
- 2 boneless skinless chicken breasts, diced
- 2 tbsp olive oil divided
- Salt and pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 medium head cauliflower grated into rice-sized pieces or 4 cups pre-made cauliflower rice
- 1/4 cup diced onion
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
- Optional toppings: fresh basil leaves extra Parmesan cheese
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Season diced chicken with salt, pepper, garlic powder, and paprika.
- Cook chicken in skillet for 6-8 minutes until browned and cooked through; remove and set aside.
- In the same skillet, add remaining 2 tablespoons olive oil.
- Sauté diced onion for 2-3 minutes until softened.
- Add minced garlic and cook 30 seconds until fragrant.
- Add cauliflower rice, season with salt and pepper, and cook 5-7 minutes until tender, stirring occasionally.
- Prepare pesto by pulsing basil, Parmesan, pine nuts, and garlic in a food processor until finely chopped.
- With processor running, gradually add olive oil until desired consistency is achieved; season with salt and pepper.
- Return cooked chicken to skillet with cauliflower rice and stir to combine.
- Pour pesto over chicken and cauliflower rice; stir to coat evenly and cook 2-3 minutes to heat through.
- Serve warm, garnished with fresh basil leaves and additional Parmesan if desired.
Notes
- Use store-bought pesto for faster preparation.
- Add cherry tomatoes or spinach for extra vegetables.
- Store leftovers in the fridge for up to 3 days.
