Effortless Pesto Chicken Cauliflower (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup cooked chicken, shredded
02 -
2 ½ cups of cauliflower rice (or half a processed cauliflower head)
03 -
1 diced tomato
04 -
2 minced garlic cloves
05 -
2/3 cup mozzarella, shredded
06 -
1 cup fresh arugula leaves
07 -
3 tbsp finely chopped dill
→ Sauce & Seasonings
08 -
1 tbsp extra virgin olive oil
09 -
½ cup of milk
10 -
1 tbsp tomato concentrate
11 -
2 tbsp red pesto sauce
12 -
Salt and pepper to your liking
13 -
Parmesan cheese (optional topping)
# Instructions:
01 -
Use a grater or processor to turn cauliflower into rice. You’ll need about 2 ½ cups (roughly half a cauliflower head). Or just grab pre-made cauliflower rice.
02 -
Heat a pan to medium-high. Add olive oil and toss in the diced tomato. Stir it around for 1-2 minutes.
03 -
Mix in the cauliflower rice and one garlic clove. Toss in the chicken, stir in the pesto, tomato paste, and a bit of salt. Cover it up and cook for 2-3 minutes.
04 -
Stir in the milk and half of the shredded mozzarella. Let it cook covered for another 2-3 minutes.
05 -
Throw in the rest of the cheese with the second clove of garlic. Mix in the dill and arugula. Let it heat for 2 more minutes.
06 -
Get it into bowls right away. Add parmesan and black pepper on top if you want that extra tasty kick.
# Notes:
01 -
This easy meal brings together pesto flavors, chicken, and cauliflower rice packed with nutrients.
02 -
For planning ahead, prep each piece of the dish and toss together just before eating.