Description
This creamy chicken cauliflower rice skillet is a quick and healthy one-pan dinner packed with tender chicken, fresh herbs, melted cheese, and low-carb cauliflower rice. Perfect for busy weeknights, it’s full of comforting flavor but light enough to keep you feeling great.
Ingredients
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1 cup shredded chicken (cooked or leftover)
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2½ cups cauliflower rice (fresh or frozen)
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1 medium tomato, chopped
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2 garlic cloves, minced
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⅔ cup shredded mozzarella cheese
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1 cup arugula
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3 tbsp chopped fresh dill
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1 tbsp olive oil
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½ cup milk (or dairy-free alternative)
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1 tbsp tomato paste
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2 tbsp red pesto
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Salt and pepper to taste
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Optional: Parmesan for topping
Instructions
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Heat olive oil in a skillet. Sauté chopped tomato for 1–2 minutes.
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Add garlic and cook for 30 seconds until fragrant.
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Stir in cauliflower rice; cook for 2–3 minutes.
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Mix in chicken, tomato paste, red pesto, salt, and pepper. Cover and cook for 2–3 minutes.
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Pour in milk and half of the cheese. Stir and simmer 2–3 minutes until creamy.
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Add arugula, dill, and remaining cheese. Stir until wilted and melty.
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Serve warm with optional Parmesan and black pepper.
Notes
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Use rotisserie chicken for a quick shortcut.
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Arugula can be substituted with baby spinach.
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For extra richness, stir in a spoonful of cream cheese or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet / Stovetop
- Cuisine: Skillet / Stovetop