Ingredients
- Chicken: 1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- Cauliflower Rice: 1 large head of cauliflower (yielding about 4-5 cups of riced cauliflower) OR 20 oz (about 560g) pre-riced cauliflower (fresh or frozen)
- Pesto: 3/4 cup (about 180ml) good quality store-bought basil pesto (or homemade if you have it!)
- Olive Oil: 2 tablespoons, divided
- Garlic: 3 cloves, minced
- Cherry Tomatoes: 1 cup (about 150g), halved (optional, for color and sweetness)
- Baby Spinach: 2 cups (about 60g), fresh (optional, for added nutrients)
- Salt: 1/2 teaspoon, or to taste
- Black Pepper: 1/4 teaspoon, or to taste
- Red Pepper Flakes: Pinch (optional, for a hint of spice)
- Parmesan Cheese: Freshly grated, for serving (optional)
- Fresh Basil Leaves: For garnish (optional)
- Pine Nuts or Walnuts: Toasted, for garnish (optional)
Instructions
- Prepare the Chicken (2 minutes): If you haven’t already, cut your boneless, skinless chicken into 1-inch bite-sized pieces. Season generously with salt and pepper. This initial seasoning is key to building flavor from the ground up.
- Cook the Chicken (5-6 minutes): Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer. Avoid overcrowding the pan; cook in batches if necessary to ensure the chicken sears rather than steams. Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside on a plate.
- Sauté Aromatics & Cauliflower Rice (4-5 minutes): To the same skillet (no need to wipe it clean – those browned bits are flavor!), add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. If using, add a pinch of red pepper flakes now for a subtle kick.
Immediately add the cauliflower rice to the skillet. If using frozen cauliflower rice, you might not need the extra oil, or you might need to cook it a minute or two longer to evaporate any excess moisture. Stir-fry the cauliflower rice for 3-5 minutes, stirring occasionally, until it’s tender-crisp. You don’t want it to become mushy; it should still have a slight bite. - Combine & Conquer (2-3 minutes): Return the cooked chicken to the skillet with the cauliflower rice. Add the halved cherry tomatoes (if using) and fresh baby spinach (if using). Stir everything together for about 1 minute, just until the spinach begins to wilt and the tomatoes soften slightly.
- Pesto Power! (1 minute): Remove the skillet from the heat. Add the pesto to the skillet and stir everything gently to coat the chicken and cauliflower rice evenly. The residual heat will warm the pesto through without “cooking” it, which helps preserve its fresh, vibrant flavor. Taste and adjust seasoning if needed – you might want a little more salt or pepper.
- Serve Immediately: Divide the Pesto Chicken Cauliflower Rice among bowls. Garnish with freshly grated Parmesan cheese, a few fresh basil leaves, and a sprinkle of toasted pine nuts or walnuts, if desired. Enjoy your delicious and incredibly fast meal!
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550