Pesto Chicken Cauliflower Rice is a light yet satisfying dish packed with flavor and freshness. Juicy chicken breast, fragrant basil pesto, and fluffy cauliflower rice come together in a nutrient-rich, low-carb meal that’s perfect for lunch or dinner. It’s easy to make, meal-prep friendly, and ready in under 30 minutes. This one-pan wonder is creamy, herby, and totally crave-worthy while keeping things clean and healthy.

What Makes This Dish Special?

This dish takes everything you love about a creamy pesto pasta and swaps out the carbs for riced cauliflower. You still get that rich basil flavor from the pesto, juicy protein from the chicken, and a creamy texture that brings everything together—without the heaviness. It’s perfect for keto, gluten-free, or clean-eating lifestyles.

Cooking Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

1 lb boneless, skinless chicken breasts, diced
1 tbsp olive oil
Salt and pepper, to taste
2 cups cauliflower rice (fresh or frozen)
¼ cup pesto (store-bought or homemade)
¼ cup heavy cream or plain Greek yogurt (for creaminess, optional)
¼ cup grated Parmesan cheese
1 tsp garlic powder
1 cup baby spinach (optional)
Fresh basil or red pepper flakes for garnish (optional)

Instructions

1. Cook the Chicken

Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt, pepper, and garlic powder, and cook for 6–8 minutes until browned and fully cooked through.

2. Add Cauliflower Rice

Stir in the cauliflower rice and cook for 3–4 minutes, until it begins to soften. If using frozen cauliflower rice, cook a bit longer to let any excess moisture evaporate.

3. Stir in Pesto and Cream

Reduce heat to low. Add the pesto and heavy cream or Greek yogurt to the skillet. Stir well to coat everything in the sauce.

4. Finish with Cheese and Spinach

Sprinkle in the Parmesan cheese and stir until melted and creamy. Add spinach and cook just until wilted, about 1 minute.

5. Serve and Garnish

Spoon into bowls and garnish with fresh basil or red pepper flakes if desired. Serve hot.

Variations

Dairy-Free: Use coconut cream or omit cheese and cream entirely.
Spicy Kick: Add red pepper flakes or a pinch of cayenne.
Extra Veggies: Mix in sautéed mushrooms, zucchini, or cherry tomatoes.
Meal Prep: Divide into containers and store for easy weekday lunches.

Equipment You’ll Need

Large skillet
Spatula or wooden spoon
Measuring cups and spoons
Cutting board and knife

Nutritional Information (Approx. Per Serving)

Calories: 320
Protein: 30g
Fat: 20g
Carbohydrates: 6g
Fiber: 2g
Sugar: 2g

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 1 month. Thaw and reheat gently on the stove or microwave.
Reheat: Add a splash of cream or water to rehydrate the sauce when reheating.

My Cooking Experience

I love how quickly this dish comes together—it’s perfect for when I want something cozy but still healthy. The pesto gives it a huge flavor punch, and the cauliflower rice keeps it light. I usually make extra and use it for lunches all week. Bonus: it reheats beautifully!

Conclusion

Pesto Chicken Cauliflower Rice is the ultimate balance of comfort and clean eating. It’s fast, flavorful, and versatile enough to make it your own. Whether you’re eating low-carb or just want a fresh, satisfying meal, this dish is a go-to that won’t disappoint.

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