Skillet Chicken with Pesto Cauliflower RiceAmy Palanjian | Delicious Living
- Serves: 4 people
Hearty and tangy, this one-skillet Chicken with Pesto Cauliflower Rice is an easy recipe to whip up for a family dinner. Its ingredients are grocery staples, and are quick and easy to find.
- Add cauliflower florets and stem pieces to a food processor. Process until cauliflower resembles rice grains, stopping to scrape down sides of the bowl as needed; set aside in a bowl. To the same food processor, place spinach, parsley, pine nuts, 1 tablespoon olive oil and Parmesan. Continue to process until a pesto forms.
- In a large skillet over medium heat, warm remaining 2 tablespoons oil. Add shallots and garlic and stir to coat. Season chicken with half of the salt and pepper and add to skillet; cook, uncovered, for 6–8 minutes or until chicken is browned on the bottom. Turn chicken over; season again with remaining salt and pepper. Continue to cook, covered, for 6–10 minutes or until chicken is cooked through (about 160°).
- Cut lemon in half. Squeeze juice from half the lemon and cut remaining half into thin slices. Carefully transfer chicken to a platter and sprinkle with lemon juice. Leave remaining chicken juices and ingredients in skillet over medium heat.
- Add cauliflower to the pan, cover and cook for 8–10 minutes, stirring occasionally, until cauliflower is tender. Add pesto to skillet and toss with cauliflower until cauliflower takes on a green color. Place chicken on top of the cauliflower rice in the skillet; cover. Remove from heat and let sit for 5 minutes before serving to ensure chicken is warmed through. To serve, cover chicken with lemon slices.
PER SERVING (¾ cup cauliflower rice and 1 chicken breast): 296 cal, 17g fat (10g mono, 3g poly, 4g sat), 111mg chol, 396mg sodium, 7g carb (3g fiber, 2g sugars), 27g protein