Pesto Chicken Cauliflower Rice

• servings: 2 servings
• active time: 7 minutes
• total time: 15 minutes

Ingredients

1 cup shredded chicken

2 ½ cups cauliflower rice

1 tomato, chopped

2 garlic cloves, minced

2/3 cup shredded mozzarella or other cheese

1 cup arugula

3 tbsp thinly chopped dill

1 tbsp olive oil

½ cup milk

1 tbsp tomato paste

2 tbsp red pesto

salt and black pepper to taste

Optional: parmesan cheese

Directions

Make the cauliflower rice using your food processor or a grater. I used ½ cauliflower head and it made about 2 ½ cups of cauliflower rice. You can also use store-bought rice.

Add the chopped tomato to a pan with a tbsp of olive oil and saute at medium-high for 1-2 minutes. Stir in the cauliflower rice and add 1 garlic clove, then stir in the chicken, tomato paste, pesto, some salt cover and cook for 2-3 minutes.

Add the milk and ½ of the shredded cheese. Cover again for 2-3 minutes.

Stir in the rest of the cheese and the other garlic clove. Stir in the dill and arugula and cook for 2 more final minutes.

Serve immediately, optionally with some parmesan cheese and black pepper on top!

Nutrition

• Serving Size: 1
• Calories: 488
• Total Fat: 32 g
• Saturated Fat: 11 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Cholesterol: 92 mg
• Sodium: 501 g
• Total Carbohydrate: 19 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 35 g