Pesto Chicken with Cauliflower Rice
A modern, health-conscious twist on classic Italian flavours. The homemade almond-based pesto adds a nutty richness to the dish, while cauliflower “rice” provides a low-carbohydrate alternative to traditional grains. Packed with lean protein from the chicken and loads of vegetables, this meal is both nutritious and satisfying. The addition of spinach and fresh basil at the end brings a burst of colour and freshness to this soothing dish.
Servings
4
Prep time
Cook time
Recipe
dairy free, gluten free
Ingredients
- 1 small head cauliflower, roughly chopped
- 4 tbsp extra-virgin olive oil 4 boneless skinless chicken breasts, cubed
- Salt, to taste
- 60mL water
- 45g fresh baby spinach leaves
- 2 large handfuls basil leaves, torn
- 160g (1 cup) blanched almonds
- 2 garlic cloves, peeled
- 2 large handfuls fresh basil leaves
- 80mL extra-virgin olive oil
- 1 tbsp apple-cider vinegar
- 2 tbsp nutritional yeast fl akes, plus extra to serve
- Pinch sea salt
Method
- To make the pesto, place the almonds in a food processor and blitz until fine. Add the garlic and pulse. Add the basil and blend again. Slowly drizzle in the olive oil until you have the desired consistency, then add the apple-cider vinegar, yeast flakes and salt. Remove pesto from food processor and store in an airtight container or jar in the fridge (makes 1–2 cups).
- After cleaning the food processor, add the cauliflower to the bowl and pulse until it resembles rice. Set aside.
- Heat 2 tbsp olive oil in a large frying pan over medium–high heat. Season the chicken with salt then add to the pan. Sear on all sides for 8–10 mins or until golden. Remove from pan and set aside
- Add 1 tbsp olive oil to the pan, then add the cauliflower rice. Sauté for about 3–5 mins, stirring frequentlly
- Return the chicken to the pan and stir in 125mL pesto and the water. Stir thoroughly to combine. Turn down the heat and simmer for 3–5 mins
- Remove from heat and throw in the spinach and basil. Stir well until wilted
- Divide into portions and serve with a sprinkle of sea salt and yeast flakes.
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