Description
This creamy chicken cauliflower rice skillet is a comforting, healthy one-pan meal. Made with shredded chicken, mozzarella, arugula, dill, and red pesto, it’s light, flavorful, and perfect for busy nights.
Ingredients
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1 cup shredded chicken (cooked or leftover)
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2½ cups cauliflower rice
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1 tomato, chopped
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2 cloves garlic, minced
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⅔ cup mozzarella cheese, shredded
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1 cup arugula
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3 tbsp chopped dill
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1 tbsp olive oil
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½ cup milk
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1 tbsp tomato paste
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2 tbsp red pesto
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Salt & pepper, to taste
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Optional: Parmesan for topping
Instructions
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Heat olive oil in a skillet over medium heat. Add chopped tomato, cook 1–2 minutes.
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Add cauliflower rice and minced garlic. Sauté 2–3 minutes.
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Stir in chicken, tomato paste, pesto, salt, and pepper. Cover and cook 2–3 minutes.
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Pour in milk and half of the mozzarella. Cover again and cook 2–3 minutes.
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Add arugula, dill, and remaining cheese. Stir and cook 1–2 minutes until wilted and creamy.
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Optional: Top with Parmesan and extra black pepper before serving.
Notes
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You can use frozen or fresh cauliflower rice.
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For a dairy-free version, use plant-based cheese and milk.
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Substitute arugula with baby spinach if needed.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Healthy / Modern Comfort Food