How to Make Pesto Chicken Cauliflower Rice in 15 Minutes

Are you looking for a quick and delicious dinner that the whole family will love? Well, you’re in for a treat! Today, I’m excited to share my 15-Minute Pesto Chicken Cauliflower Rice Recipe. This dish is not only a breeze to whip up, but it’s also a fantastic low carb option that fits perfectly into my collection of Low Carb Clean Eating Recipes Dinners. Plus, it’s packed with flavor and nutrition, making it a great choice for busy weeknights. Let’s dive in!

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for 30-minute meals.
• Low carb and healthy, ideal for those following a clean eating lifestyle.
• Versatile and customizable with your favorite veggies or proteins.
• Great for meal prep and leftovers!
• Deliciously creamy and satisfying, without the carbs!

Ingredients

To make this delightful dish, you’ll need the following ingredients:

• 1 cup shredded chicken
• 2 ½ cups cauliflower rice
• 1 tomato, chopped
• 2 garlic cloves, minced
• 2/3 cup shredded mozzarella or other cheese
• 1 cup arugula
• 3 tbsp thinly chopped dill
• 1 tbsp olive oil
• ½ cup milk
• 1 tbsp tomato paste
• 2 tbsp red pesto
• Salt and black pepper to taste
• Optional: parmesan cheese

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get cooking! Follow these simple steps to create your Pesto Chicken Cauliflower Rice:

1. First, make the cauliflower rice. You can use a food processor or a grater. I used half a cauliflower head, which yielded about 2 ½ cups of cauliflower rice. If you’re short on time, feel free to use store-bought cauliflower rice!
2. In a pan, add the chopped tomato with a tablespoon of olive oil and sauté over medium-high heat for 1-2 minutes. Then, stir in the cauliflower rice and add one minced garlic clove. Next, mix in the shredded chicken, tomato paste, red pesto, and a pinch of salt. Cover and cook for 2-3 minutes.
3. Pour in the milk and add half of the shredded cheese. Cover again and let it cook for another 2-3 minutes.
4. Now, stir in the remaining cheese and the other minced garlic clove. Add the dill and arugula, cooking for an additional 2 minutes until everything is well combined and heated through.
5. Serve immediately, and if you like, sprinkle some parmesan cheese and black pepper on top for an extra flavor boost!

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Pesto Chicken Cauliflower Rice turns out perfectly:

• For a creamier texture, you can add a bit more milk or even a splash of cream.
• Feel free to swap out the arugula for spinach or kale if you prefer.
• If you want to add more veggies, consider bell peppers or zucchini for added color and nutrition.
• This dish is a great way to use up leftover chicken or rotisserie chicken!
• For a little kick, add some red pepper flakes when sautéing the tomatoes.

How to Serve

This Pesto Chicken Cauliflower Rice is a complete meal on its own, but you can also serve it alongside a refreshing salad. I love pairing it with a Creamy Cucumber Salad or a light Cucumber Tomato Salad for a delightful contrast. If you’re in the mood for something tangy, try a Cucumber Vinegar Salad to brighten up the meal!

Make Ahead and Storage

This recipe is perfect for meal prep! You can make it ahead of time and store it in the refrigerator for up to 3 days. Just reheat it in the microwave or on the stovetop when you’re ready to enjoy it again. If you want to freeze it, I recommend storing it in an airtight container for up to a month. Just remember to let it cool completely before freezing!

So there you have it! A quick, easy, and delicious dinner that’s perfect for busy weeknights. I hope you enjoy making this 15-Minute Pesto Chicken Cauliflower Rice as much as I do. It’s a fantastic addition to your collection of Healthy Dinner Recipes With Cauliflower and a great way to keep your meals exciting and nutritious. Happy cooking!