If you love quick, wholesome meals packed with flavor, you’re going to fall head over heels for this Pesto Chicken Cauliflower Rice! Imagine juicy chicken bites flavored with zesty pesto and nestled into a bed of tender cauliflower rice, finished with bursts of cherry tomatoes, a sprinkle of Parmesan, and fresh basil. This is one of those recipes that proves healthy can be so delicious! With just one pan and less than 30 minutes from start to finish, this Italian-inspired favorite is a go-to for busy weeknights or whenever you’re craving big, bright flavors that don’t over-complicate dinner time.
Ingredients You’ll Need
The incredible simplicity of this Pesto Chicken Cauliflower Rice recipe is all thanks to a few everyday ingredients. Each one plays a special role, bringing its own magic: think juicy protein, a veggie-powered base, and those irresistible pops of pesto brightness.
- Boneless, skinless chicken breast or thighs (1 lb): Choose chicken breast for a leaner option or thighs for even more juicy flavor—you can’t go wrong!
- Olive oil (2 tablespoons, divided): This gives both the chicken and veggies a beautiful golden sear and keeps everything tender.
- Salt and black pepper to taste: A simple seasoning duo that enhances all the other flavors—don’t be shy!
- Garlic (2 cloves, minced): Garlic adds an instant kick of savory aroma that signals something amazing is cooking.
- Onion (1 small, chopped): Onion brings a touch of sweetness and classic Italian base flavor to the dish.
- Cauliflower rice (4 cups, fresh or frozen): A low-carb superstar that mimics fluffy rice and soaks up all that beautiful pesto sauce!
- Chicken broth or water (¼ cup): Adds moisture and extra flavor as the cauliflower rice cooks.
- Pesto (⅓ cup, prepared): The star ingredient! Store-bought keeps things fast, or use homemade if you have time.
- Cherry tomatoes (½ cup, halved): These bring sweet, juicy bites and eye-popping color to your bowl.
- Parmesan cheese (2 tablespoons, grated, optional): Adds a savory, slightly nutty finish—or skip for dairy-free!
- Fresh basil (optional, for garnish): Makes every serving feel like a restaurant-worthy treat.
How to Make Pesto Chicken Cauliflower Rice
Step 1: Sear the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season your chicken with a generous sprinkle of salt and black pepper, then add it to the hot pan. Let the chicken cook for about 6 to 8 minutes, stirring every couple of minutes so every piece gets beautifully golden and cooked through. Once done, transfer the chicken to a plate and set aside—you’ll be welcoming it back soon!
Step 2: Sauté the Aromatics
Add the remaining tablespoon of olive oil to the same skillet, then throw in your chopped onion and minced garlic. Stir these around for 2 to 3 minutes, just until the onions are soft and the kitchen smells irresistible. This builds the savory foundation for the cauliflower rice.
Step 3: Cook the Cauliflower Rice
Time for that veggie magic! Pour in your cauliflower rice and cook, stirring gently, for 5 to 6 minutes. You want the cauliflower tender but still a little toothsome. If you’re using frozen, don’t worry—it heats up fast. Add the chicken broth (or water) and keep stirring until the liquid is mostly absorbed, making the “rice” extra flavorful.
Step 4: Bring It All Together
Return your cooked chicken (and any tasty juices) to the skillet. Dollop in the prepared pesto and scatter cherry tomato halves over everything. Stir gently just until the entire mix is hot, the pesto is evenly coating every bite, and the tomatoes are barely softened. It’s looking (and smelling) incredible now!
Step 5: Top and Serve
Remove from the heat and, if you like, shower the skillet with grated Parmesan cheese and torn fresh basil. Serve immediately for the ultimate Pesto Chicken Cauliflower Rice experience—every forkful is bursting with fresh, herbaceous, and savory flavors.
How to Serve Pesto Chicken Cauliflower Rice
Garnishes
The final touches can really elevate this dish from homey to wow-worthy. I love a scattering of grated Parmesan, a few torn basil leaves, and an extra drizzle of good olive oil on top for a restaurant-style finish. A lemon wedge on the side is also fantastic for a fresh hit of acidity.
Side Dishes
Pesto Chicken Cauliflower Rice is a wholesome meal on its own, but it pairs beautifully with a crisp green salad, crusty gluten-free bread, or a simple bowl of marinated olives. For a heartier table, offer roasted veggies like asparagus or bell peppers on the side.
Creative Ways to Present
Get playful with presentation! Try serving your Pesto Chicken Cauliflower Rice in individual bowls topped with a fried or poached egg, or spoon it into roasted bell pepper halves for a pretty, portion-controlled main. Leftovers also make a wonderful filling for lettuce wraps.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pesto Chicken Cauliflower Rice in an airtight container in the fridge. It holds up nicely for up to three days, and the flavors actually meld and intensify overnight, making it a fantastic grab-and-go lunch or quick reheat dinner.
Freezing
If you’d like to freeze portions, let the dish cool completely first. Pack into single-serving containers and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge for best results—the cauliflower rice may be a touch softer after freezing, but all those pesto flavors remain!
Reheating
Reheat gently in the microwave or in a skillet over medium-low heat, adding a splash of chicken broth or water to revive moisture if needed. Give everything a quick stir, and refresh with a handful of chopped basil or a dusting of Parmesan before serving to liven it back up.
FAQs
Can I use store-bought pesto for Pesto Chicken Cauliflower Rice?
Absolutely! Store-bought pesto is a huge time-saver and works beautifully. If you have homemade pesto on hand, even better—it brings out a little extra freshness, but both are delicious in this dish.
Can I make this recipe dairy-free?
Yes, easily! Skip the Parmesan cheese or substitute a sprinkle of your favorite dairy-free Parmesan. Many store-bought pestos do contain cheese, but you can find or make one without dairy as well.
What protein substitutions work for this recipe?
This dish is super versatile—swap chicken for turkey, shrimp, or even tofu for a tasty meat-free version. Just be sure to adjust cooking times so your protein is cooked through and juicy.
Will frozen cauliflower rice work as well as fresh?
Frozen cauliflower rice is perfect in this recipe! You might notice a little extra moisture, but simply let it cook off in the pan. Both fresh and frozen give great texture and taste.
How can I add extra vegetables to Pesto Chicken Cauliflower Rice?
Toss in a handful of spinach, sliced zucchini, or mushrooms when sautéing the onion and garlic. The more veggies, the better—this recipe is a beautiful canvas for whatever you have on hand!
Final Thoughts
This Pesto Chicken Cauliflower Rice is a dish that truly delivers on both taste and convenience. I hope you feel inspired to give it a try and make it your own—you’ll be surprised at how quickly it becomes a part of your weekly rotation. Happy cooking!
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Pesto Chicken Cauliflower Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Pesto Chicken Cauliflower Rice recipe is a delicious and healthy low-carb meal that comes together quickly for a satisfying dinner. Tender chicken is cooked with garlic, onion, and cauliflower rice, then mixed with flavorful pesto and juicy cherry tomatoes. Topped with Parmesan and fresh basil, this dish is bursting with Italian-inspired flavors.
Ingredients
Chicken:
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
Cauliflower Rice:
- 2 cloves garlic, minced
- 1 small onion, chopped
- 4 cups cauliflower rice (fresh or frozen)
- ¼ cup chicken broth or water
Additional:
- ⅓ cup prepared pesto (store-bought or homemade)
- ½ cup cherry tomatoes, halved
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh basil for garnish (optional)
Instructions
- Cook the Chicken: In a large skillet, heat 1 tablespoon olive oil over medium heat. Season chicken with salt and pepper, then add to the skillet. Cook for 6–8 minutes until browned and fully cooked. Remove from skillet.
- Sauté Vegetables: In the same skillet, heat remaining tablespoon of olive oil. Add garlic and onion, cook for 2–3 minutes until softened. Stir in cauliflower rice and cook for 5–6 minutes until tender. Add chicken broth and cook until liquid is mostly absorbed.
- Combine Ingredients: Return chicken to the skillet. Stir in pesto and cherry tomatoes, cook until warmed through. Remove from heat and top with Parmesan and basil.
- Serve: Enjoy your Pesto Chicken Cauliflower Rice immediately.
Notes
- You can add spinach, zucchini, or mushrooms for extra veggies.
- For dairy-free, skip the Parmesan or use a vegan pesto.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 80mg
