Description
A quick and healthy low-carb dinner made with shredded chicken, cauliflower rice, pesto, and fresh vegetables. This 15-minute meal is packed with flavor, protein, and nutrients—perfect for busy weeknights.
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
Instructions
- Prepare the cauliflower rice by pulsing cauliflower in a food processor or using store-bought cauliflower rice.
- Heat olive oil in a pan over medium-high heat. Sauté the chopped tomato for 1–2 minutes.
- Add the cauliflower rice and one clove of minced garlic. Stir in shredded chicken, tomato paste, pesto, and a pinch of salt. Cover and cook for 2–3 minutes.
- Pour in the milk and half of the shredded cheese. Cover again and cook for another 2–3 minutes.
- Stir in the remaining cheese, the second garlic clove, chopped dill, and arugula. Cook for 2 minutes until well combined and heated through.
- Serve immediately, optionally topping with parmesan cheese and black pepper.
Notes
Swap chicken with turkey, shrimp, or roasted vegetables for variation.
Use different cheeses like goat cheese or feta for extra flavor.
Frozen cauliflower rice works well—just thaw and drain excess water first.
Add red pepper flakes or chili for a spicy kick.
Store leftovers in an airtight container for 2–3 days, reheating with a splash of milk if needed.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
