Wednesday, April 17, 2013

Pesto Chicken w/ Cauliflower Rice... it's what's for dinner

This is def a meal that makes our rotation often! It's just sooooo stinkin easy, and healthy too! Like pretty much all my recipes, it is low carb. So if you are looking for something quick, easy, yummy and healthy, you should totes give this one a try!

Pesto Chicken

2 (16oz total) boneless, skinless chicken breasts (I like to pound mine out)
salt and fresh pepper to taste
7oz pesto (you can make your own or buy it, when I buy it, I buy Buitoni All Natural Pesto w/ Basil)
1/2c chicken broth
1 jar of sun dried tomatoes or 1 medium tomato, sliced thin
6-8oz shredded mozzarella cheese
1/4c shredded Parmesan cheese

Preheat oven to 400° F. Wash and dry your chicken. Cut your chicken breasts into strips or tenders (I usually pound mine out first to make thinner strips/cutlets). Season lightly with salt and pepper.

Take your pesto and mix it in a small bowl with the 1/2 cup of chicken broth. Stir until combined.

Pour half the pesto mix into a baking dish and spread around. Place your seasoned chicken cutlets in the baking dish. Top each cutlet with the remaining pesto mix.

Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and Parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

*I use this recipe to make my own skinny pesto.

Cauliflower "Rice"

- small head of organic cauliflower, finely chopped in food processor
- 1-2 tablespoons of coconut oil
- salt and pepper to taste (you can also add season all and/or Tony's to taste)
  1. Cut florets in small pieces and place in food processor. Pulse until the cauliflower is reduced to the size of couscous or rice grains. Depending on the size of your food processor, you may need to do this in multiple stages.
  2. Place in microwavable bowl with glass lid like Pyrex.
  3. Add coconut oil, salt and pepper
  4. Microwave 5-6 minutes and set for 1-3 to allow rice to steam a little longer.
  5. Fluff rice, season to your preference as needed.
A head of cauliflower makes a good amount of rice. You can also sauté in coconut oil with onions. Also note that you should not use this in place of rice in casseroles or with anything that is particularly liquidy as it does not absorb well.
I forgot to take a pic of it before we ate it - but it looks very similar to this...

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