Pesto Chicken Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2½ cups cauliflower rice (store-bought or freshly made)
02 -
1 chopped tomato
03 -
2 minced garlic cloves
04 -
1 cup pre-cooked, shredded chicken
05 -
⅔ cup mozzarella cheese, shredded
→ Herbs & Greens
06 -
3 tablespoons fresh dill, finely chopped
07 -
1 cup arugula leaves
→ Sauce & Seasonings
08 -
½ cup milk
09 -
1 tablespoon red pesto
10 -
1 tablespoon olive oil
11 -
2 tablespoons tomato paste
12 -
A pinch of salt and black pepper to season
13 -
Optional: grated parmesan for garnish
# Instructions:
01 -
Pulse cauliflower florets in a processor until they look like small rice bits. If you'd rather skip the prep, grab pre-riced cauliflower from the store.
02 -
Warm up some olive oil in a big pan set to medium heat. Toss in the chopped tomato and let it cook for a minute or two until it softens slightly.
03 -
Mix the cauliflower rice into the pan along with one of the minced garlic cloves. Toss in the chicken, tomato paste, and red pesto. Sprinkle in salt and stir the whole thing well. Put a lid on and let it cook for about 2-3 minutes.
04 -
Pour the milk over the mixture, then spread half of the mozzarella cheese on top. Cover it again and cook for 2-3 minutes until the cheese melts and it all comes together with a creamy texture.
05 -
Toss in the second garlic clove, the rest of the mozzarella, fresh dill, and arugula. Stir everything up and let it cook for another couple minutes until the greens soften a little.
06 -
Dish up while it’s warm. If you'd like, sprinkle some black pepper and parmesan on top before digging in.
# Notes:
01 -
Leftover chicken or rotisserie chicken works great too!
02 -
Dairy-free swaps: use coconut milk or chicken broth, and skip the cheese.
03 -
Refrigerate leftovers for 2-3 days and warm them up on the stove or in the microwave.