Pesto Chicken Cauliflower Rice
A healthy, low-carb dish featuring flavorful pesto chicken served with tender cauliflower rice. Perfect for keto diets or light, nutritious meals bursting with fresh herbs and Parmesan.
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.