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Whenever I’m tired and craving something tasty and healthy, I whip up this pesto chicken cauliflower dish. You get juicy chicken, punchy pesto, and fluffy cauliflower rice all in one speedy meal that packs a flavor punch without being heavy.
This was born on a week jammed with work, when I wanted cleaner eats but couldn't handle fussy dinners. Now, I turn to it for meal prep all the time, and even my friends who say they hate cauliflower end up asking how to make it after trying a bite.
Tasty Ingredients
- Red pesto: Turns out this brings loads of bold flavor and blends everything together
- Shredded chicken: Rotisserie chicken is perfect for fast meals, or just use leftovers
- Mozzarella cheese: Melts beautifully, giving you bites of gooey cheese throughout
- Milk: Adds a natural creamy feel but keeps things light
- Dill: Fresh dill lightens things up and balances the cheesy bits
- Garlic: You want fresh minced garlic for that real punch
- Arugula: Peppery greens toss in some zip and a nice splash of color
- Tomato: Gives some juiciness and a hint of sweet to each bite
- Tomato paste: Brings extra umami with zero long cooking
- Cauliflower rice: Best if you start with a fresh head for texture, but packaged will work
How To Make It
- Final Add-Ins:
- Pop off the lid and toss in the extra garlic and mozzarella. Dump in chopped dill and arugula and mix lightly—just until the greens look a little soft but not totally limp.
- Get It Creamy:
- Pour in the milk, then shake in half your cheese. Put the lid back on for a couple more minutes so the cheese melts and everything thickens a bit. That’s how you get that smooth texture.
- Add The Good Stuff:
- Tip in your cauliflower rice, add a garlic clove, then right away dump in the chicken, tomato paste, and pesto. Add a little salt, then cover up so it steams—just a few minutes will do it, and you want the cauli tender but not soggy.
- Make The Tomato Base:
- Heat a skillet over medium until oil shimmers, then throw in chopped tomato. Sauté for a minute so it softens and gets juicy, giving it a stir now and then.
- Rough Chop Your Cauli:
- Break half a head of cauliflower into chunks and pulse in a food processor until it looks like rice—don't overdo it. You’ll need about 2 ½ cups. Store-bought cauliflower rice is fine if you’re short on time, but homemade gives the best texture.
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Honestly, red pesto makes all the difference. I actually grabbed it by mistake instead of green pesto and now I never go back. It's more robust and adds a pop of color that makes everything more fun to eat.
Handy Prep Tips
You can make this whole meal up to three days early. Stash it in a sealed container in the fridge. As it sits, the flavors just get better by the next day. When you’re reheating, splash in a little water or milk to get the creaminess back, and warm it in the microwave or on the stove until it’s hot.
Easy Ingredient Switches
If you don't have time to work a food processor, frozen veggie rice from the store works—look for cauliflower, broccoli, or a mix. Want to swap out the chicken? Try cooked shrimp, pan-fried tofu, or canned tuna if you’re short on protein options.
How To Serve It
This meal totally stands on its own, but it’s also awesome with a simple salad splash of lemon and oil. If company’s coming, serve it in shallow bowls then shower with toasted pine nuts and more fresh herbs. When it’s cold out, a mug of tomato soup on the side makes a warm starter.
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This easy dinner packs big taste and keeps things simple—turn to it when you want no-stress cooking that everyone will want again.
Frequently Asked Questions
- → Can I use store-bought cauliflower rice instead of making it fresh?
Totally! Grabbing a bag of cauliflower rice from the store makes this even easier and saves a bunch of prep work. You don’t have to make it from scratch at all.
- → How can I prepare the shredded chicken in advance?
Use rotisserie chicken, shred up some boiled chicken breasts with forks, or save leftovers from dinner. You can prep it two or three days ahead and keep it in the fridge, so making your meal is even quicker.
- → What can I substitute for red pesto?
If you’re out of red pesto, just grab regular basil pesto and mix in some tomato paste for that color. Even a bit of sun-dried tomato spread or tapenade with olive oil does the job flavor-wise.
- → Is this dish suitable for meal prep?
Sure thing! Portion it out into containers and keep in the fridge for up to three days. Just wait to add arugula until you’re ready to eat — it’ll stay fresh and crisp that way.
- → How can I make this dish dairy-free?
Easy! Swap the milk for unsweetened almond or coconut milk. Grab a melty dairy-free cheese instead of mozzarella. Ditch the parmesan, or sprinkle on some nutritional yeast for that cheesy hit.
- → What sides pair well with this dish?
It’s filling on its own, but a fresh salad with a squirt of lemon and some olive oil would be nice. If carbs are cool, garlic bread is perfect for mopping up sauce.