Chicken Pesto Rice Bowl (Print Version)
# Ingredients:
→ Chicken Prep
01 -
2 tablespoons olive oil
02 -
Two chicken breasts, no bones or skin, cut into pieces
03 -
Half a teaspoon of paprika
04 -
A sprinkle of garlic powder (1/2 tsp)
05 -
Salt and pepper to your liking
→ Cauliflower Rice Base
06 -
1/4 cup chopped onion
07 -
Two tablespoons of olive oil
08 -
A pinch of salt and pepper
09 -
Four cups of pre-riced cauliflower or one head grated into small bits
10 -
Two garlic cloves, chopped finely
→ Basil Sauce (Pesto)
11 -
A cup of fresh basil leaves
12 -
A fourth cup of olive oil
13 -
Quarter cup of shredded Parmesan cheese
14 -
A pair of garlic cloves
15 -
A small handful of pine nuts or walnuts (1/4 cup)
16 -
Salt and pepper to your taste preference
→ Optional Add-ons
17 -
Extra Parmesan cheese as a topping
18 -
Some extra basil leaves for decoration
# Instructions:
01 -
Start by warming 2 tablespoons of olive oil on medium heat in a large pan. Toss the chicken pieces with a sprinkle of salt, pepper, paprika, and garlic powder. Place the chicken into the pan and cook for about 6-8 minutes, stirring here and there, until the chunks are golden and fully cooked. Once done, set the chicken aside.
02 -
Use the same pan, add another 2 tablespoons of olive oil, and toss in the diced onion. Let it cook for a couple of minutes until it softens a bit. Throw in the minced garlic and stir for about 30 seconds until it smells delicious. Add your prepped cauliflower to the mix, along with a bit of salt and pepper. Stir it occasionally, letting it cook for 5-7 minutes, or until it softens.
03 -
In your food processor, toss in the basil leaves, Parmesan, nuts, and garlic, and pulse it until chopped fine. While the machine runs, drizzle olive oil bit by bit until the consistency looks right. Add a pinch of salt and pepper and mix again to flavor it just right.
04 -
Put the cooked chicken back into the skillet with the cauliflower rice. Stir it around so it's mixed. Grab the pesto and pour it over everything, and toss until it's all coated well. Let it cook for a few minutes so it's nice and warm.
05 -
Plate the warm chicken and cauliflower mix. Add some fresh basil on top and sprinkle extra Parmesan if you'd like.
# Notes:
01 -
Got a tight schedule? Grab some premade pesto instead of making your own!
02 -
Need more veggies? Add things like baby spinach or halved cherry tomatoes with the cauliflower rice.
03 -
You can save this meal for later. Keep it in the fridge for up to three days.