M’s Favourite Dinners

Pesto Chicken Cauliflower Rice

2 servings


7 minutes

active time

15 minutes

total time


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


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!


Serving Size




Total Fat

32 g

Saturated Fat

11 g

Unsaturated Fat

18 g

Trans Fat

0 g


92 mg


501 g

Total Carbohydrate

19 g

Dietary Fiber

4 g

Total Sugars

6 g


35 g

2 servings


7 minutes

active time

15 minutes

total time
Start Cooking