Looking for a vibrant, flavor-packed dinner that feels like a treat but fits perfectly into a healthy lifestyle? Let me introduce you to Pesto Chicken Cauliflower Rice, a dish that comes together in under 30 minutes and delivers comfort with a burst of fresh, herby goodness. Each forkful features tender chicken, nutritious cauliflower rice, sweet cherry tomatoes, and a generous swirl of basil pesto. It’s low-carb, cozy, and so satisfying you may just forget you’re eating something extraordinarily good for you. Whether you’re meal prepping or serving guests, this is one of those effortless recipes you’ll want in your weeknight rotation.
Ingredients You’ll Need
With just a few wholesome ingredients, Pesto Chicken Cauliflower Rice transforms the everyday into something truly mouthwatering. Each component pulls its weight in flavor and color, making this meal as beautiful as it is delicious. Here’s what you’ll need, along with why you won’t want to skip a single one.
- Chicken breasts: Lean, tender, and the perfect mild canvas for letting the pesto flavor shine.
- Cauliflower rice: Swaps in for traditional grains, giving the dish a light texture while soaking up every drop of pesto.
- Olive oil: Helps everything sizzle to golden perfection and brings a hint of fruitiness to the dish.
- Basil pesto: The heart and soul of the recipe, lending bold herby notes and a hit of rich nuttiness—homemade or store-bought are both fantastic!
- Cherry tomatoes: These juicy gems add brightness and a pop of color with every bite.
- Baby spinach: Wilts down beautifully and brings a touch of earthy green goodness.
- Salt and black pepper: A seasoning duo that heightens the flavors and pulls everything together.
- Grated Parmesan cheese: If you like, finish with a shower of Parmesan for a salty, creamy flourish that makes the dish extra special.
How to Make Pesto Chicken Cauliflower Rice
Step 1: Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once it’s shimmering, add your chicken pieces in a single layer, then sprinkle with salt and black pepper. Cook for about 5–7 minutes, stirring occasionally, until the chicken is golden on the outside and fully cooked inside. Once ready, transfer the chicken to a plate and set aside—don’t worry about wiping out the skillet, because those flavorful bits clinging to the bottom are pure gold.
Step 2: Sauté the Cauliflower Rice
In the same skillet, pour in the remaining tablespoon of olive oil and add the cauliflower rice. Sauté for 4–5 minutes, stirring frequently, just until it becomes tender and some of the edges begin to look lightly toasted. You want the cauliflower rice soft but not mushy, keeping a bit of bite for the perfect base of your Pesto Chicken Cauliflower Rice.
Step 3: Add Tomatoes and Wilt the Spinach
Toss in the halved cherry tomatoes and continue to cook for 1–2 minutes, just until they start to soften and release their juices. Add the baby spinach, stirring gently until it wilts into the mix and looks glossy and vibrant. This step is quick—just a minute or so—and keeps the veggies lively and fresh.
Step 4: Combine with Chicken and Pesto
Return the cooked chicken (along with any juices from the plate) to the skillet, then drizzle on the basil pesto. Toss until every bit of chicken, cauliflower rice, and veggies is glossed with that aromatic pesto and everything is warmed through. Taste for seasoning, then remove from the heat before serving up those herby, fragrant portions.
How to Serve Pesto Chicken Cauliflower Rice
Garnishes
For the finishing touch, sprinkle a shower of grated Parmesan cheese on top just before serving. If you love an extra pop of freshness, scatter torn basil leaves or toasted pine nuts over each plate. These little flourishes bring even more flavor and finesse to your Pesto Chicken Cauliflower Rice.
Side Dishes
While this meal is truly satisfying on its own, you can round it out with a simple green salad dressed in lemon vinaigrette or a bowl of roasted veggies—their earthy flavors pair beautifully with all that basil richness. For heartier appetites, a serving of garlicky roasted potatoes or a platter of crusty bread can complement the main event splendidly.
Creative Ways to Present
Change up the presentation by piling your Pesto Chicken Cauliflower Rice into bell pepper boats, wrapping it in lettuce cups for a fun handheld meal, or serving it alongside zucchini noodles for an extra dose of veggies. For family style, spread everything out on a big platter and let everyone build their favorite bowl.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pesto Chicken Cauliflower Rice in an airtight container in the refrigerator for up to 3 days. The cauliflower rice holds up well, and the flavors even seem to deepen overnight, making leftover portions especially tasty for lunch or quick dinners.
Freezing
You can freeze cooked servings of this dish for 1 to 2 months. Let the Pesto Chicken Cauliflower Rice cool completely, then portion it into freezer-safe containers. When you’re ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
To reheat, simply microwave individual portions for 1–2 minutes, stirring halfway through, or warm gently in a skillet over medium-low heat. If reheating from frozen, let it thaw in the fridge first. To keep things fresh, add a splash of water or extra pesto while reheating to revive the dish’s saucy, aromatic quality.
FAQs
Can I use rotisserie chicken in this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Just shred or chop the cooked chicken and add it to the skillet during the pesto step, heating until everything is warmed through and well coated.
Is it possible to make Pesto Chicken Cauliflower Rice dairy-free?
Definitely. Opt for a dairy-free pesto (there are some lovely vegan varieties at the store, or you can make your own), and skip the Parmesan garnish. The dish is still packed with flavor and remains creamy thanks to the richness of the pesto itself.
What’s the best way to rice cauliflower at home?
If you’re starting with a head of fresh cauliflower, simply break it into florets and pulse in a food processor until it resembles rice grains. If you don’t have a processor, grating with a box grater works beautifully too! Store-bought bags of riced cauliflower are also a wonderful time-saver.
Can this recipe be made ahead of time for meal prep?
Pesto Chicken Cauliflower Rice is an excellent meal prep option. Prep a batch, divide into containers, and store in the fridge for up to three days. Just add a fresh sprinkle of Parmesan or basil before serving to brighten things up.
What kind of store-bought pesto works best?
Choose a pesto with plenty of fresh basil and good olive oil for the boldest, most herby flavor. Both refrigerated and shelf-stable pestos will work, but if possible, grab a refrigerated one for that just-blended taste. Homemade pesto is always a treat if you have some on hand!
Final Thoughts
If you’re craving something hearty, quick, and undeniably delicious, put Pesto Chicken Cauliflower Rice on your table this week. It’s packed with color, bursting with fresh flavor, and such a joy to make and share. I hope you love every bite and that it finds a spot in your collection of go-to favorites!
Print
Pesto Chicken Cauliflower Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Non-Vegetarian
Description
A delightful and easy-to-make Pesto Chicken Cauliflower Rice dish that’s perfect for a quick and healthy meal. Tender chicken, cauliflower rice, cherry tomatoes, and spinach are tossed in a flavorful basil pesto sauce, creating a low-carb and gluten-free option that’s sure to become a favorite.
Ingredients
Chicken:
- 2 boneless, skinless chicken breasts (sliced into bite-sized pieces)
Cauliflower Rice:
- 3 cups cauliflower rice (fresh or frozen)
Other Ingredients:
- 2 tablespoons olive oil
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes (halved)
- 2 cups baby spinach
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Grated Parmesan cheese for garnish (optional)
Instructions
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet. Cook chicken with salt and pepper until golden and cooked through. Set aside.
- Sauté Cauliflower Rice: In the same skillet, sauté cauliflower rice until tender. Add cherry tomatoes and cook until slightly softened. Add spinach and cook until wilted.
- Combine Ingredients: Return cooked chicken to the skillet. Stir in pesto until everything is coated and heated through.
- Serve: Top with grated Parmesan and serve warm.
Notes
- You can use rotisserie chicken for a quicker meal.
- For a dairy-free version, use pesto without cheese and skip the Parmesan.
- This dish is great for meal prep and reheats well.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
