Pesto Chicken Rice Bowl

In just 15 minutes, this pesto chicken with cauliflower rice totally changed my dinner game when I wanted fewer carbs but got tired of eating boring salads all the time. It's become my favorite quick meal that actually keeps me full. Best part? It's basically just an excuse to eat cheese and pesto, which makes any veggie taste better.

When I first tried making cauliflower rice years back, I wasn't sure it would work. My early attempts were awful - just soggy, tasteless mush that had me reaching for my phone to order takeout. Then I learned the trick - treat cauliflower rice as its own thing, not just a sad rice replacement. Now this pesto version gets requests even from friends who love their carbs.

Ingredients You'll Want

• Cauliflower rice - grab it pre-made to save time or make your own to save money
• Cooked chicken - grabbing a rotisserie chicken is my favorite shortcut
• Red pesto - don't worry, the store-bought kind works perfectly
• Tomatoes - just one or two, whatever's looking good
• Garlic - go for fresh cloves if you can
• Mozzarella cheese - pre-shredded is totally fine here
• Arugula - just a handful for some pepper flavor
• Fresh dill - skip it if you want, but it adds something nice
• A bit of milk - creates creaminess without heaviness
• Olive oil, salt, pepper - your basic kitchen staples

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Simple Cooking Steps

Prep Everything First

I always start by doing all the quick prep work - chop the tomato, crush the garlic, snip the dill if I'm using it, and pull apart the chicken. Takes about 5 minutes but makes cooking way faster. Using pre-riced cauliflower gives me a nice head start.

Get Cooking

I pour a little olive oil in my pan, toss in the tomatoes and let them soften for a minute or two. Then I add the cauliflower rice with half the garlic. I stir everything just enough to warm it up and get that garlic smell going - about a minute is all it needs. If you cook cauliflower rice too long, it turns into mush.

Mix In The Main Players

Next comes the chicken, a big dollop of pesto, and some salt. Sometimes I throw in a bit of tomato paste if it's handy. After a quick stir, I cover the pan for about 2 minutes. This warms everything up and lets the flavors start coming together.

Add Creaminess

Now for my favorite part - I pour in a little milk and scatter half the cheese over everything. Then I put the lid back on for 2-3 minutes. The cheese gets all melty and the milk turns into a light sauce that coats everything. It's not heavy like using cream would be, but adds just enough richness.

Final Touches

At the very end, I toss in the remaining cheese, the rest of the garlic for a fresh kick, the arugula, and dill. The heat from the dish wilts the greens just right, and I take the pan off the heat quickly so the herbs stay fresh and bright.

I came up with this dish during a crazy work week when I was living on coffee and snack bars until dinner time. I had cauliflower that was about to go bad, some leftover chicken, and an open jar of pesto. The first try turned out so good that I actually looked forward to eating the leftovers, which hardly ever happens with my kitchen experiments.

Ways To Enjoy It

I usually can't wait and eat this right from the pan because I'm starving by the time it's done. When I'm feeling extra, I'll sprinkle some red pepper flakes on top. For my hubby who runs marathons and needs more energy, I put his portion on a small bed of actual rice or serve some crusty bread alongside it.

Mix It Up

When chicken isn't around, I've thrown in a can of white beans instead for a meat-free option. Shrimp is great too and cooks even quicker. You can swap regular basil pesto for the red kind, but maybe add some red pepper flakes to get that same flavor kick. Sometimes I toss in whatever veggies need using up - bell peppers, zucchini, or even some frozen peas work great.

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Honest Truths

• The pre-riced cauliflower in bags costs more but saves you time and cleanup
• If cauliflower isn't your thing, this probably won't be the dish that changes your mind
• The cheese is essential - it's what makes this feel like a real meal instead of a diet food

What I love most about this dish is how it hits my pasta cravings without making me feel sluggish afterward. It's become my go-to Wednesday dinner when my cooking motivation is gone but I don't want to spend money on delivery. After I brought some to my neighbor when she wasn't feeling well, she asked for instructions and now makes it for her kids by hiding the cauliflower under extra cheese. Hey, whatever gets them to eat it!

Recipe FAQs

→ Can I use frozen cauliflower rice?

Yes, frozen works great! No need to defrost it. Just toss it straight into the pan and cook it a bit longer if needed.

→ What’s red pesto, and what can I swap it for?

Red pesto swaps basil for sun-dried tomatoes. If you can’t get it, use green pesto with a little tomato paste, or just go for sun-dried tomato paste.

→ How can I make this dish dairy-free?

Switch out the milk for coconut milk or broth, and skip the cheese or try a plant-based option. It won't be as creamy but still tastes great.

→ Can I make this in advance?

Sure can! Store it in airtight containers in the fridge for 2-3 days. Reheat it on the stove or microwave with a splash of water or broth.

→ What’s a good swap for arugula?

Baby spinach, kale, or salad greens work fine. If using kale, add it to the pan a bit earlier since it needs longer to soften.

→ Is this dish ketogenic?

It sure is! With just 19g of carbs per serving, it fits into most keto diets since the carbs come from veggies, not grains.