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
Scale
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
