Simple Pesto Chicken Bowl (Print Format)
Tender chicken pairs with cauliflower rice, creamy pesto, and herbs in this simple, low-carb dish. Healthy, quick, and packed with flavor!
# Ingredients:
→ Main Ingredients
01 -
1 tomato, diced into small chunks
02 -
⅔ cup mozzarella cheese, shredded
03 -
2 garlic cloves, finely chopped
04 -
2½ cups cauliflower rice (store-bought or homemade)
05 -
1 cup cooked shredded chicken
→ Herbs & Greens
06 -
3 tablespoons dill, finely chopped
07 -
1 cup fresh arugula leaves
→ Sauce & Seasonings
08 -
2 tablespoons red pesto sauce
09 -
A pinch of salt and pepper to taste
10 -
½ cup milk or any milk alternative
11 -
1 tablespoon olive oil
12 -
Grated parmesan cheese to top (optional)
13 -
1 tablespoon tomato paste for flavor
# Steps:
01 -
For fresh rice, pulse cauliflower in a food processor until it looks like small grains or grate roughly half a head with a box grater (should make about 2½ cups). Or, just grab some prepped cauliflower rice from the store for convenience.
02 -
Warm up a large skillet over medium heat and add the olive oil. Once it’s hot, toss in the diced tomato and let it cook for a couple of minutes until it softens.
03 -
Add the cauliflower rice and just one garlic clove to the pan. Stir in the chicken, tomato paste, and red pesto. Sprinkle some salt, stir everything together, cover the pan, and let it cook for about 3 minutes.
04 -
Pour in the milk, followed by sprinkling about half the shredded mozzarella on top. Cover the pan again and let it cook for another 2-3 minutes until the cheese starts to melt and the mixture thickens slightly.
05 -
Toss in the last garlic clove, the arugula, and chopped dill. Add the rest of the mozzarella cheese. Stir everything together, and cook for about 2 more minutes until the greens soften and the whole dish is hot.
06 -
Serve while it’s still nice and warm. Add some freshly shredded parmesan and a bit of pepper on top if you'd like.
# Tips:
01 -
Leftover chicken or rotisserie chicken works great for this dish.
02 -
For a non-dairy option, swap out the milk for either broth or coconut milk and skip the cheese.
03 -
You can keep this dish in the fridge for up to 3 days and reheat it in the microwave or on the stove.