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A quick, low-carb dinner featuring tender chicken coated in herby pesto served over sautéed cauliflower rice. Keto-friendly, flavorful, and adaptable for busy weeknights.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil (for cooking chicken)
  • Salt and pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 medium head cauliflower, grated into rice-sized bits (or 4 cups pre-made cauliflower rice)
  • 2 tablespoons olive oil (for cooking vegetables)
  • 1/4 cup onion, diced
  • 2 garlic cloves, minced (for cooking)
  • Salt and pepper, to taste (for cauliflower rice)
  • 1 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts (or walnuts as substitute)
  • 2 garlic cloves (for pesto)
  • 1/4 cup olive oil (for pesto)
  • Salt and pepper, to taste (for pesto)

Instructions

  1. Cut chicken breasts into bite-sized pieces.
  2. Grate cauliflower head into rice-sized bits or measure 4 cups pre-made cauliflower rice.
  3. Mince 4 garlic cloves total, dividing 2 for cooking and 2 for pesto. Dice 1/4 cup onion.
  4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  5. Season chicken with salt, pepper, garlic powder, and paprika.
  6. Cook chicken in skillet, stirring occasionally, until golden and cooked through, about 6–8 minutes. Remove and set aside to rest 1 minute.
  7. Add 2 tablespoons olive oil to the same pan.
  8. Cook diced onion 2–3 minutes until soft, then add minced garlic and cook 30 seconds until fragrant.
  9. Add cauliflower rice, season with salt and pepper, and cook 5–7 minutes, stirring occasionally, until tender but slightly firm.
  10. Make pesto: In a food processor, combine basil, Parmesan, pine nuts, and garlic; pulse until finely chopped. Slowly pour in olive oil while processing until smooth. Season with salt and pepper.
  11. Return cooked chicken to skillet with cauliflower rice and stir to combine.
  12. Add 2–3 tablespoons pesto and toss to coat evenly. Cook 2–3 minutes more to meld flavors. Taste and adjust seasoning or add more pesto if needed.

Notes

Do not overcook cauliflower rice; it should remain tender with a slight bite to avoid mushiness., Season cauliflower rice well; a squeeze of lemon juice brightens flavors., Allow chicken to rest briefly off heat to retain juiciness., Toasting pine nuts or walnuts before making pesto enhances flavor., If pesto is too thick, thin with additional olive oil or water., Cook cauliflower rice using minimal oil on medium-high heat to sauté rather than steam and prevent sogginess., Pairs well with salad (lemon vinaigrette), garlic bread, or roasted asparagus., Variations include swapping chicken for shrimp, tofu, or steak; adding cream for richness; adding heat with red pepper flakes or jalapeños; changing nuts in pesto; adding extra vegetables; or making dairy-free pesto by omitting Parmesan.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350 calories per serving
  • Fat: 18 grams per serving
  • Carbohydrates: 10 grams per serving
  • Protein: 35 grams per serving