Description
Fast, fresh, and flavor-loaded—your new favorite low-carb dinner!
This one-pan wonder is creamy, herby, and ready in just 15 minutes. Cauliflower rice gets a bold upgrade with juicy chicken, rich red pesto, melty cheese, and a kick of fresh dill and arugula. Light on carbs, big on flavor.
Ingredients
• 1 cup shredded cooked chicken
• 2½ cups cauliflower rice
• 1 tomato, chopped
• 2 garlic cloves, minced
• ⅔ cup shredded mozzarella (or preferred cheese)
• 1 cup arugula
• 3 tbsp chopped fresh dill
• 1 tbsp olive oil
• ½ cup milk (any kind)
• 1 tbsp tomato paste
• 2 tbsp red pesto
• Salt & black pepper to taste
• Optional: Grated parmesan for topping
Instructions
Sauté Base: In a large skillet, heat olive oil over medium. Add garlic and chopped tomato, cook 2–3 minutes until fragrant and softened.
Cook Cauliflower Rice: Add cauliflower rice and cook 4–5 minutes, stirring often, until tender.
Stir in Chicken & Sauce: Mix in shredded chicken, tomato paste, red pesto, milk, salt, and pepper. Cook until well combined and heated through.
Add Greens & Cheese: Stir in arugula, dill, and mozzarella. Cook another 1–2 minutes until cheese is melty.
Finish: Top with parmesan if desired. Serve warm.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 395 per serving
- Sugar: 4g per serving
- Sodium: 680mg per serving
- Fat: 25g per serving
- Carbohydrates: 10g per serving
- Fiber: 3g per serving
- Protein: 33g per serving
- Cholesterol: 85mg per serving