Name: Pesto Chicken Cauliflower Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean-Inspired
Ingredients: 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 tbsp olive oil; ½ tsp salt; ½ tsp black pepper; ½ tsp garlic powder; 1 tbsp olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 (12 oz) bag riced cauliflower (or 1 small head, grated); Salt and pepper to taste; ⅓ cup basil pesto (store-bought or homemade); 2 tbsp grated parmesan cheese (optional); 1 tbsp lemon juice (optional, for brightness); Cherry tomatoes, halved; Fresh basil leaves; Pine nuts; Shredded mozzarella or parmesan cheese

Description

Looking for a low-carb meal that still packs tons of flavor and comfort? This Pesto Chicken Cauliflower Rice is the perfect solution! Juicy sautéed chicken is tossed with fresh basil pesto and served over fluffy cauliflower rice for a healthy, satisfying dish that’s ready in just 30 minutes. It’s a great option for meal prep, weeknight dinners, or when you’re craving something wholesome and delicious.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Ingredients

Scale

For the Chicken:

1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder

For the Cauliflower Rice:

1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 (12 oz) bag riced cauliflower (or 1 small head, grated)
Salt and pepper to taste

For the Pesto:

⅓ cup basil pesto (store-bought or homemade)
2 tbsp grated parmesan cheese (optional)
1 tbsp lemon juice (optional, for brightness)

Optional Toppings & Mix-ins:

Cherry tomatoes, halved
Fresh basil leaves
Pine nuts
Shredded mozzarella or parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Cook the Chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Season chicken pieces with salt, pepper, and garlic powder.
Add to the skillet and cook for 6–8 minutes, stirring occasionally, until browned and fully cooked.
Remove from skillet and set aside.

Step 2: Sauté the Cauliflower Rice
In the same skillet, heat 1 tbsp olive oil over medium heat.
Add chopped onion and cook for 2–3 minutes until softened.
Stir in garlic and cook for another 30 seconds.
Add the riced cauliflower and season with salt and pepper.
Sauté for 5–7 minutes, stirring occasionally, until tender and slightly golden.

Step 3: Combine Chicken and Pesto
Return the cooked chicken to the skillet.
Stir in pesto, parmesan (if using), and lemon juice. Mix well until the chicken is evenly coated.
Taste and adjust seasoning if needed.

Step 4: Assemble and Serve
Spoon the cauliflower rice onto plates or into bowls.
Top with the pesto chicken and garnish with cherry tomatoes, fresh basil, or cheese if desired.
Serve warm and enjoy!

Notes

Use Fresh Cauliflower – Grating your own adds better texture and flavor, but frozen works in a pinch.
Don’t Overcook – Cauliflower rice should be tender but not mushy.
Choose Good Pesto – A high-quality pesto (or homemade) makes a big difference.
Brighten with Lemon – A squeeze of lemon adds freshness and balances the richness.
Add Greens – Stir in spinach or kale for an extra nutrient boost.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Mediterranean-Inspired