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    M’s Favourite Dinners

    Pesto Chicken Cauliflower Rice

    2 servings

    servings

    7 minutes

    active time

    15 minutes

    total time
    Start Cooking

    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

    2 servings

    servings

    7 minutes

    active time

    15 minutes

    total time
    Start Cooking

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    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

    1

    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.

    2

    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.

    3

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

    4

    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.

    5

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