Description
A delicious one-pan meal featuring chicken, cauliflower rice, and pesto.
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cups cauliflower rice (or a mixture of finely diced or shredded onion, bell pepper, carrots, and/or cauliflower rice)
- ¼ teaspoon salt
- 1 pound chicken thighs or chicken tenders (about 5-6)
- 2 cups instant brown rice
- 2½ cups reduced-sodium chicken stock
- 2–3 tablespoons pesto
- Parmesan cheese (optional)
Instructions
- Warm the butter and oil over medium heat in a large skillet. Add vegetables, sprinkle with salt and stir to coat. Cook for 2 minutes, stirring often.
- Add chicken, spread into an even layer. Cook for 2 minutes, then flip over. Cook for an additional 2 minutes.
- Add the rice and chicken stock. Bring to a boil, then reduce to a low simmer. Cover and cook for 12-15 minutes, or until liquid is absorbed and rice is tender.
- Remove from heat, cover, and let stand for 5-10 minutes.
- Top each piece of chicken with a dollop of pesto and serve topped with Parmesan cheese if desired.
- Store any leftovers in an airtight container for up to 3 days. Warm to serve.
Notes
- This meal can be customized with various vegetables based on your preference.
- Using reduced-sodium chicken stock helps control sodium levels.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg