Pesto Chicken & Cauliflower Rice

2

Ingredients

• 2 packages cauliflower rice, 10 oz. each
• 1 tomato, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup shredded chicken
• 2 tablespoons red pesto
• 1 tablespoon tomato paste
• Salt, to taste
• 1/2 cup milk
• 2/3 cup shredded mozzarella
• 3 tablespoons thinly chopped dill
• 1 cup arugula
• Parmesan cheese, for topping
• Ground black pepper, to taste

Directions

1. Prepare the cauliflower rice according to the package directions. Set aside.
2. Place the chopped tomato into a pan. Drizzle the olive oil over the tomatoes and bring to medium heat. Saute for 2 minutes. Add the cauliflower rice and half the minced garlic, stir together. Add the shredded chicken, red pesto, tomato paste, and salt to the pan. Cover and cook for 3 minutes.
3. Add the milk and half of the shredded cheese. Cover and cook for an additional 3 minutes.
4. Stir in the dill and arugula, along with the remaining garlic and shredded cheese. Cover and cook for 2 minutes.
5. Transfer to serving plates and top with parmesan cheese. Season with salt and pepper. Enjoy!