Name: 15-Minute Pesto Chicken Cauliflower Rice Recipe
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Cuisine: American
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

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Why You’ll Love This Recipe

This pesto chicken cauliflower rice recipe is packed with flavor, is low in carbs, and is a fantastic alternative to traditional rice dishes. It’s a great way to enjoy a comfort meal without the added carbs of regular rice. The fresh pesto adds a burst of herby flavor that pairs perfectly with the tender chicken and cauliflower rice, while the tomatoes and arugula contribute a refreshing contrast. Plus, it’s a quick and easy dinner option that takes only 15 minutes to prepare!

15-Minute Pesto Chicken Cauliflower Rice Recipe

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Start by preparing the cauliflower rice. You can either use a food processor or a grater to turn cauliflower into rice-sized pieces. For 2 ½ cups of cauliflower rice, I used about half a head of cauliflower. Alternatively, you can buy pre-made cauliflower rice from the store.
In a pan, add a tablespoon of olive oil and sauté the chopped tomato on medium-high heat for about 1-2 minutes.
Stir in the cauliflower rice and garlic. Then, add the shredded chicken, tomato paste, pesto, and some salt. Cover and cook for 2-3 minutes.
Pour in the milk and half of the shredded cheese. Cover again and let it cook for an additional 2-3 minutes.
Stir in the remaining cheese, the second garlic clove, dill, and arugula. Cook for another 2 minutes until everything is well combined and heated through.
Serve immediately, optionally topping with some parmesan cheese and a sprinkle of black pepper.

Servings and Timing

Prep time: 7 minutes
Cook time: 8 minutes
Total time: 15 minutes
Servings: 2-3

Variations

Chicken Alternative: You can swap the chicken for turkey or even shrimp for a different protein option.
Cheese: Feel free to experiment with different types of cheese. Goat cheese or feta can add a tangy twist.
Herbs: If you don’t have dill, basil or thyme can be excellent substitutes to enhance the flavor profile.
Spicy Kick: Add some crushed red pepper flakes for a spicy variation.
Vegetarian Version: Omit the chicken and substitute with roasted vegetables like zucchini, bell peppers, or mushrooms.

Storage/Reheating

Storage: Store any leftover pesto chicken cauliflower rice in an airtight container in the refrigerator for up to 2-3 days.
Reheating: To reheat, simply warm the dish in the microwave for 1-2 minutes or on the stove over low heat until heated through. Add a splash of milk if the dish feels dry.

FAQs

1. How can I make this dish dairy-free?

To make this dish dairy-free, simply use a non-dairy milk (like almond or coconut milk) and swap the cheese for dairy-free cheese or omit it entirely.

2. Can I use frozen cauliflower rice?

Yes, frozen cauliflower rice works just as well as fresh cauliflower rice. Just thaw it and drain any excess moisture before using it in the recipe.

3. Can I use pre-cooked chicken?

Yes, you can use rotisserie chicken or any pre-cooked chicken for convenience. Just shred it and add it to the pan in step 3.

4. What can I serve this with?

This dish is perfect on its own as a low-carb meal. If you’d like, you can serve it with a side salad or steamed vegetables for extra freshness.

5. Is this recipe gluten-free?

Yes, this pesto chicken cauliflower rice recipe is naturally gluten-free.

6. How do I make my cauliflower rice extra fluffy?

To make cauliflower rice fluffy, ensure you don’t overcook it. Stir-fry it just enough to soften it and keep it from becoming soggy.

7. Can I make this recipe in advance?

You can make the components of the dish in advance. Store the cauliflower rice, pesto chicken, and vegetables separately and combine them when you’re ready to eat.

8. Can I freeze leftovers?

While it’s best eaten fresh, you can freeze leftovers for up to a month. To reheat, defrost in the fridge overnight and heat in a pan or microwave.

9. What can I substitute for red pesto?

If you don’t have red pesto, green pesto or even a homemade pesto will work perfectly in this recipe.

10. How can I make this recipe spicier?

Add some chili flakes, cayenne pepper, or a chopped jalapeño to the dish for a spicy kick.

Conclusion

This 15-Minute Pesto Chicken Cauliflower Rice is a flavorful, low-carb, and quick dinner option that can easily become a weeknight favorite. With tender chicken, savory pesto, and the crunch of fresh vegetables, it’s a satisfying meal that doesn’t take much time or effort. Plus, the versatility of this recipe means you can tweak it to your taste, making it a perfect go-to for any busy day.