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This bright pesto chicken with cauliflower rice has become my go-to dinner savior when I'm craving something healthy but filling without too many carbs. Every bite gets coated in aromatic basil goodness, keeping the meal light yet packed with Italian flavors.
I whipped up this dish when I started cutting back on carbs and couldn't believe it when my husband, a total pasta fanatic, asked for it three times in one week. Now we make it regularly whenever we've got plenty of fresh basil.
What You'll Need
- Boneless skinless chicken breasts: Cut into small chunks for faster, even cooking
- Olive oil: Adds good fats and helps spread flavors throughout
- Fresh basil leaves: The key ingredient for true Italian taste
- Pine nuts: Give a creamy, buttery feel and important oils to the sauce
- Parmesan cheese: Adds savory richness and helps sauce stick
- Cauliflower: Buy it whole or pre-riced for the perfect carb substitute
- Onion and garlic: Create a tasty foundation for the whole dish
- Basic seasonings: Salt, pepper, garlic powder and paprika boost flavor without taking over
How To Make It
- Cook Your Chicken First:
- Sprinkle diced chicken with garlic powder, paprika, salt and pepper, then toss into hot olive oil. Let it brown without moving it too much, about 2 minutes each side. You want it to reach 165°F inside and get slightly golden for better taste. Set aside so it stays juicy.
- Get Your Cauliflower Ready:
- In the same pan, cook onions until they're soft and clear, around 3 minutes. Throw in garlic for just the last minute so it won't burn. Add cauliflower rice with some salt and pepper, then cook until it's tender but still has some bite, usually 5-7 minutes. You want some moisture released but don't let it turn mushy.
- Whip Up Fresh Pesto:
- Quickly blend basil, pine nuts, garlic and Parmesan with short pulses until roughly chopped but not smooth. Drizzle olive oil in slowly while mixing until everything comes together but keeps some texture. Taste and add seasoning if needed, remembering the cheese already adds saltiness.
- Put It All Together:
- Mix the cooked chicken back into the skillet with the cauliflower rice. Pour your bright green pesto over everything and gently stir so all pieces get coated. Let it warm through for 2-3 minutes so the flavors can mix together and the pesto slightly soaks into the cauliflower.
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I'm totally crazy about the pine nuts in this pesto. Once I tried using walnuts when I ran out and while it was still tasty, I really missed that smooth, buttery quality that only pine nuts give. Now I always keep a small stash in my freezer just for weekend pesto making.
Prep In Advance
This dish works wonders for meal prepping. The taste actually gets better after sitting in the fridge overnight. Just cook everything, let it cool down, then divide into sealed containers. It stays good in the fridge for up to four days. When you're ready to eat, add a tiny bit of water or broth to keep it moist and microwave until it's just hot, about 2 minutes. The pesto might look a bit darker but will taste just as good.
Easy Swaps
What's great about this recipe is how easily you can switch things up. Don't want chicken? Try using turkey bits or shrimp which cooks even quicker. If you don't eat meat, firm tofu or baked chickpeas work great for protein. The pesto can change too. No pine nuts around? Grab walnuts or sunflower seeds instead. Need it dairy-free? Swap in nutritional yeast for the Parmesan. You can also mix in zucchini noodles with the cauliflower rice or use them completely instead for a different low-carb texture.
What To Serve With It
This dish stands perfectly fine on its own, but pairs wonderfully with sides that match its Italian roots. Try a simple arugula salad with lemon juice and olive oil for some peppery freshness. If you're not watching carbs too closely, grab a piece of crusty garlic bread to scoop up any extra pesto sauce. A glass of chilled Pinot Grigio or Sauvignon Blanc makes it feel like a special dinner. For a pretty presentation, serve in shallow bowls topped with extra Parmesan sprinkles, a few pine nuts and tiny basil leaves.
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Dig into this tasty and healthy meal any night you want!
Frequently Asked Questions
- → Can I use pre-made cauliflower rice?
Totally! Ready-to-use cauliflower rice works perfectly. You can either grate a medium-sized cauliflower yourself or use about 4 cups of store-bought rice.
- → Is this suitable for a keto diet?
Absolutely! This meal is low in carbs and brings in healthy fats from olive oil, pine nuts, and Parmesan. Cauliflower rice is an awesome rice alternative.
- → Can I swap pine nuts for another type?
For sure! Pine nuts can be replaced with walnuts. Other options like almonds or cashews also complement the pesto well.
- → How long will leftovers last?
You can prep this in advance and store the leftovers in an airtight container in the fridge. They'll stay good for up to 3 days.
- → Can I skip making pesto and buy it?
Yes, that's a great time-saver! Store-bought pesto works just fine if you're looking for a quicker meal.
- → What extra veggies can I add?
Consider including spinach or cherry tomatoes, as suggested. You could also toss in zucchini, bell peppers, or mushrooms while cooking the cauliflower rice.