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Pesto Chicken Cauliflower Rice

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This Pesto Chicken Cauliflower Rice is a quick and low-carb dinner ready in just 15 minutes! Packed with shredded chicken, cheesy goodness, and flavorful pesto, it’s a perfect healthy weeknight meal. Enjoy a nutritious, high-protein, and keto-friendly dish that’s both satisfying and easy to make!

Ingredients

Scale
  1. 1 cup shredded chicken
  2. 2 ½ cups cauliflower rice (fresh or store-bought)
  3. 1 tomato, chopped
  4. 2 garlic cloves, minced
  5. 2/3 cup shredded mozzarella (or other cheese)
  6. 1 cup arugula
  7. 3 tbsp fresh dill, finely chopped
  8. 1 tbsp olive oil
  9. ½ cup milk
  10. 1 tbsp tomato paste
  11. 2 tbsp red pesto
  12. Salt and black pepper, to taste
  13. Optional: Parmesan cheese for topping

Instructions

  • Prepare Cauliflower Rice: Use a food processor or grater to rice ½ a cauliflower head (yields ~2 ½ cups). Store-bought cauliflower rice works too.
  • Sauté Tomatoes: Heat olive oil in a pan over medium-high heat. Add chopped tomato and sauté for 1-2 minutes.
  • Cook Cauliflower & Chicken: Stir in the cauliflower rice and 1 minced garlic clove. Add the shredded chicken, tomato paste, pesto, and a pinch of salt. Cover and cook for 2-3 minutes.
  • Add Cheese & Milk: Pour in the milk and mix in ½ of the shredded cheese. Cover again and cook for another 2-3 minutes.
  • Final Touches: Stir in the remaining cheese, the second garlic clove, fresh dill, and arugula. Cook for 2 more minutes until everything is well combined.

 

  • Serve: Plate immediately and top with Parmesan cheese and black pepper if desired.

Notes

  • You can substitute mozzarella with other cheeses such as cheddar or gouda for a different flavor.
  • If you prefer a creamier texture, you can add more milk or a splash of heavy cream.

 

  • For extra flavor, sprinkle some red chili flakes or top with a drizzle of extra pesto.

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