Pesto Chicken Rice Dish

A 15-minute pesto chicken with cauliflower rice totally changed my dinner game when I tried cutting back on carbs but couldn't stand another boring salad. This speedy meal has turned into my fallback option when time's tight and I need something that'll actually keep me full. And let's be real - it's mostly just a way to eat more cheese and pesto, which makes veggies way better.

I first tried making cauliflower rice with plenty of doubts. My early attempts were terrible - just soggy, flavorless mush that made me want to grab my phone and order delivery. Then I realized cauliflower rice needs to be treated as its own thing, not a poor stand-in for the real deal. Now this pesto version gets requested by friends who normally want nothing but regular carbs.

The Essentials

• Cauliflower rice - grab the pre-made stuff to save time, or make your own to save money
• Cooked chicken - grabbing a store rotisserie chicken is my secret shortcut
• Red pesto - don't worry, the store-bought kind works perfectly
• Tomato - just grab whatever isn't mushy at the market
• Garlic - go for the whole cloves instead of the jarred stuff if possible
• Mozzarella cheese - bagged shredded works just fine here
• Arugula - gives everything a nice peppery taste
• Fresh dill - you can skip it, but it adds a lovely twist
• Milk - just a little makes everything nicely creamy
• Olive oil, salt, pepper - your basic kitchen staples

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How I Throw It Together

Prep Your Stuff

I start by doing all the knife work - chop the tomato, crush the garlic, snip the dill if I'm using it, pull apart the chicken. Takes about 5 minutes but makes cooking go way faster. Using bagged cauliflower rice puts me ahead of schedule right away.

Start Cooking

I pour a bit of olive oil in my skillet, toss in the tomatoes and let them soften for a minute. Then I add the cauliflower rice and half the garlic. I just stir it around enough to warm it up and release that garlic smell - maybe 60 seconds. Cooking cauliflower rice too long turns it into mush, and nobody wants that.

Mix In The Tasty Bits

Then I drop in the chicken, a generous dollop of pesto, and some salt. Sometimes I'll add a bit of tomato paste if it's handy. After a quick mix, I put the lid on for about 2 minutes. This warms everything through and lets the flavors start to blend together.

Get That Creaminess

Now for the best part - I pour in a little milk and scatter half the cheese over everything. I cover it again for 2-3 minutes, and the cheese gets all melty while the milk creates this light sauce that coats everything. It's not heavy like using cream would be, but adds just enough richness.

Final Touches

At the very end, I toss in the rest of the cheese, the leftover garlic (fresh garlic gives it a nice kick), the arugula, and dill. The heat that's left wilts the greens just enough, and I take the pan off the stove before the herbs lose their freshness.

I came up with this dinner during a hectic work week when I was living on coffee and granola bars until dinnertime. I had cauliflower that was about to spoil, some chicken from a rotisserie, and pesto in the fridge. The first try turned out so tasty that I actually looked forward to eating the leftovers, which isn't common with my kitchen experiments.

Plating Suggestions

I usually eat this straight from the pan because I'm starving by the time it's ready. If I want to feel fancy, I'll sprinkle some red pepper flakes on top. For my marathon-running husband who needs extra energy, I serve his portion with a scoop of real rice or some crusty bread on the side.

Mix It Up

When I'm out of chicken, I've thrown in a can of white beans for a meat-free option. Shrimp works great too and cooks even quicker. You can use green basil pesto instead of red, but maybe add some pepper flakes to match that flavor kick. Sometimes I toss in whatever veggies are about to go bad in my fridge - peppers, zucchini, or a handful of frozen peas.

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Honest Talk

• The bags of pre-riced cauliflower cost more but save you time and cleanup
• If cauliflower isn't your thing, this probably won't be the dish that changes your mind
• The cheese is non-negotiable - it's what makes this feel like real food instead of a diet meal

What I love most about this meal is how it scratches my pasta itch without putting me into a food coma later. It's become my go-to Wednesday dinner when I've lost all cooking motivation but can't justify spending money on delivery again. My neighbor asked for instructions after I brought some over during her cold, and now she makes it for her kids by burying the cauliflower under extra cheese. Hey, it works!

Frequently Asked Questions

→ Can frozen cauliflower rice be used?

Yep! Frozen rice works great. Toss it straight in without thawing but cook it a bit longer, maybe an extra minute or two.

→ What’s red pesto, and substitutes?

Red pesto swaps basil for sun-dried tomatoes. Can’t find it? Use regular green pesto plus some tomato paste or swap with straight-up sun-dried tomato paste.

→ How do I make it dairy-free?

Use coconut milk or chicken broth instead of regular milk, and drop the cheese or grab a dairy-free version. The texture changes but the taste stays great!

→ Can I meal prep this?

Definitely! It keeps for 2–3 days when stored in a sealed container in the fridge. Reheat on the stove or in a microwave with a splash of broth or water.

→ Is there a good arugula substitute?

Sure thing—try baby spinach, kale, or mixed greens. If you pick kale, throw it in early since it takes longer to cook than arugula.

→ This keto-friendly?

Yes, with just 19g of carbs per serving, it’s totally keto. Most of the carbs here come from veggies.