Pesto Chicken Cauliflower Rice Recipe

If you’re tired of the usual chicken and rice dishes, this Pesto Chicken Cauliflower Rice recipe might just become your new go-to. I’ve been making this simple, flavorful dish for a while now, and it never fails to impress. It’s a perfect mix of fresh pesto, tender chicken, and light cauliflower rice that keeps things healthy without sacrificing taste.

What I love most about this recipe is how easy it is to pull together for a weeknight dinner yet feels special enough for guests. The key is balancing the bold flavors of pesto with the mild cauliflower rice, which soaks up all the goodness without any heaviness. From my experience cooking for family and friends, this recipe hits the spot every time.

As someone who’s tested many ways to enjoy cauliflower rice, this pesto chicken version stands out because of its fresh ingredients and quick prep. If you’re looking to try something healthy, tasty, and low-carb, you’re in the right place.

Ingredients for Pesto Chicken Cauliflower Rice Recipe

Let me break down the ingredients clearly so you know exactly what to grab before starting:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cups cauliflower rice (store-bought or homemade by pulsing cauliflower florets in a food processor)
• ½ cup prepared basil pesto (fresh or jarred works fine, but fresh tastes best)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup cherry tomatoes, halved
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese (optional but adds great flavor)
• Fresh basil leaves for garnish

Nothing fancy here, but the quality of your pesto can really make a difference. I usually use fresh basil pesto for vibrant flavor. Also, chopping the chicken into similar-sized pieces helps it cook evenly, so keep that in mind.

Pesto Chicken Cauliflower Rice Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Try this Pesto Chicken Cauliflower Rice Recipe to enjoy a quick flavorful meal that satisfies hunger and fuels your day effortlessly

• Author: molly
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cups cauliflower rice (store-bought or homemade by pulsing cauliflower florets in a food processor)
• ½ cup prepared basil pesto (fresh or jarred works fine, but fresh tastes best)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup cherry tomatoes, halved
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese (optional but adds great flavor)
• Fresh basil leaves for garnish

Cook Mode Prevent your screen from going dark

Instructions

• Start by prepping the chicken and vegetables. Cut the chicken breasts into bite-sized pieces so they cook quickly. Chop the onion finely and mince the garlic. Have your cauliflower rice and pesto ready to go.
• Heat olive oil in a large skillet over medium heat. Once hot, add the chopped onion and cook for about 3 minutes until it softens and becomes translucent.
• Add the minced garlic and cook for another 30 seconds. Watch closely so the garlic doesn’t burn.
• Increase the heat to medium-high and add the chicken pieces. Season with salt and pepper. Cook for about 6-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
• Lower the heat back to medium and stir in the cauliflower rice. Cook for 4-5 minutes, stirring often, until the cauliflower is tender but still has a slight bite.
• Mix in the basil pesto and cherry tomatoes. Stir everything together so the pesto coats the chicken and cauliflower rice evenly. Let it heat through for 1-2 minutes.
• Taste and adjust seasoning. Add more salt or pepper if needed.
• Remove the skillet from heat and sprinkle with grated Parmesan. Toss gently to combine. If you want, garnish with fresh basil leaves before serving.

Notes

A quick and easy Pesto Chicken Cauliflower Rice recipe combining fresh basil pesto, tender chicken, and light cauliflower rice for a healthy, low-carb meal.

How to Prepare Your Pesto Chicken Cauliflower Rice Recipe

Here’s the step-by-step process I follow to keep everything simple and delicious. I’ll walk you through it like I’m making it in my kitchen with you.

• Start by prepping the chicken and vegetables. Cut the chicken breasts into bite-sized pieces so they cook quickly. Chop the onion finely and mince the garlic. Have your cauliflower rice and pesto ready to go.
• Heat olive oil in a large skillet over medium heat. Once hot, add the chopped onion and cook for about 3 minutes until it softens and becomes translucent.
• Add the minced garlic and cook for another 30 seconds. Watch closely so the garlic doesn’t burn.
• Increase the heat to medium-high and add the chicken pieces. Season with salt and pepper. Cook for about 6-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
• Lower the heat back to medium and stir in the cauliflower rice. Cook for 4-5 minutes, stirring often, until the cauliflower is tender but still has a slight bite.
• Mix in the basil pesto and cherry tomatoes. Stir everything together so the pesto coats the chicken and cauliflower rice evenly. Let it heat through for 1-2 minutes.
• Taste and adjust seasoning. Add more salt or pepper if needed.
• Remove the skillet from heat and sprinkle with grated Parmesan. Toss gently to combine. If you want, garnish with fresh basil leaves before serving.

In my kitchen, the timing is key. I keep the heat moderate to avoid drying out the chicken and to keep the cauliflower rice from getting mushy. The cherry tomatoes add just the right pop of freshness at the end.

Why You’ll Love This Pesto Chicken Cauliflower Rice Recipe

• Quick and easy weeknight meal that feels fresh and light
• Low-carb and gluten-free without compromising on flavor
• Bright, herbaceous pesto pairs perfectly with tender chicken
• Versatile—works great as meal prep for lunches or dinners
• Comforting but not heavy, making it perfect year-round
• Minimal cleanup because everything cooks in one pan

This recipe hits all the points I want in a reliable dish. I don’t have to spend hours in the kitchen, and it still feels like I’m treating myself to something special. That balance makes it a keeper in my cookbook.

Tips for Success with Pesto Chicken Cauliflower Rice Recipe

• Use fresh pesto whenever possible for the best flavor punch.
• Don’t overcook the cauliflower rice; you want it tender, not mushy.
• Cut chicken pieces evenly so they cook uniformly and stay juicy.
• Toast the Parmesan cheese slightly before adding for a nuttier flavor.
• Add a squeeze of lemon juice at the end for a bright finish, if you like.
• If using store-bought cauliflower rice, drain excess moisture on paper towels to avoid sogginess.

These tips come from trial and error. Little adjustments like timing and ingredient quality make the final dish so much better.

Frequently Asked Questions About Pesto Chicken Cauliflower Rice Recipe

Can I use frozen cauliflower rice instead of fresh?

Yes, frozen cauliflower rice works fine. Just make sure to thaw it and drain any extra water before cooking to avoid a watery dish. Pat it dry with paper towels if needed.

What type of pesto is best for this recipe?

Fresh basil pesto delivers the brightest flavor, but jarred pesto can work well too—just check the ingredients for added preservatives or oils. You can also make your own pesto if you want a fresher taste.

Is this recipe suitable for meal prep?

Absolutely. It reheats well in the microwave or stovetop. Keep leftovers airtight in the fridge for up to 3 days. Before reheating, you might want to add a splash of water or olive oil to keep the cauliflower rice from drying out.

Can I swap chicken for another protein?

You can substitute chicken with turkey, shrimp, or even tofu for a vegetarian option. Cooking times will vary, so adjust accordingly. Make sure your protein is cooked fully before mixing with the cauliflower rice and pesto.

Should I add cheese if I want a dairy-free version?

You can skip the Parmesan cheese to keep the dish dairy-free. Nutritional yeast can be a good alternative if you want a cheesy flavor without dairy.

Nutritional Information for Pesto Chicken Cauliflower Rice Recipe

Here’s a rough estimate per serving (recipe serves 4):

• Calories: 320
• Protein: 32g
• Fat: 18g
• Carbohydrates: 9g
• Fiber: 3g
• Sugar: 3g

These numbers are approximate and can vary based on specific ingredients and brands you use. Keep that in mind when tracking your meal plan.

How to Store and Reheat Pesto Chicken Cauliflower Rice

• Allow leftovers to cool before transferring them to an airtight container.
• Keep refrigerated and consume within 3 days for freshest taste.
• To reheat, warm in a skillet over medium heat for a few minutes, stirring occasionally, or microwave with a cover to retain moisture.
• Add a little water or olive oil while reheating if it feels dry.

I always make sure to cool the leftovers quickly and store them to keep the flavors fresh. Reheating gently keeps the chicken tender and prevents the cauliflower rice from turning mushy.

What to Serve with Your Pesto Chicken Cauliflower Rice Recipe

This dish is a meal on its own, but if you want to add a little something extra, here are a few ideas:

• Simple green salad with lemon vinaigrette
• Steamed or roasted vegetables like asparagus or green beans
• Garlic bread if you’re not watching carbs
• Light soup for a starter on cooler days

For me, a crisp salad adds a refreshing contrast to the rich pesto, but it’s really up to what you’re in the mood for. I often go light because the pesto chicken cauliflower rice has plenty of flavor already.