Description
A quick and easy recipe for 15-Minute Chicken Cauliflower Rice With Pesto, perfect for a healthy meal.
Ingredients
- 2 cups cauliflower rice (fresh or frozen)
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and season with garlic powder, onion powder, salt, and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink in the center.
- While the chicken is cooking, prepare the cauliflower rice if using fresh. If using frozen, microwave according to package instructions until heated through.
- Once the chicken is cooked, add the cauliflower rice and cherry tomatoes to the skillet. Stir well to combine and cook for an additional 3-4 minutes until the cauliflower rice is tender and heated through.
- Remove the skillet from heat and stir in the basil pesto until everything is evenly coated.
- Serve hot, topped with grated Parmesan cheese and fresh basil leaves if desired.
Notes
- For added flavor, marinate the chicken in the pesto for 30 minutes before cooking.
- Substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg