Cheesy Chicken Cauliflower Rice Bake
This easy bake transforms humble cauliflower rice and leftover chicken into a rich, satisfying meal with the bold flavor of red pesto, melted mozzarella, and a hint of fresh dill. It’s the perfect weeknight dinner—healthy, hearty, and ready to impress.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
2 cups cooked shredded chicken
3 cups cauliflower rice (fresh or frozen)
2 tbsp red pesto
1 medium tomato, diced
2 cloves garlic, minced
1 cup shredded mozzarella
1 cup arugula (or spinach)
2 tbsp fresh dill, chopped
2 tbsp olive oil
¼ cup milk (any kind)
Salt & pepper, to taste
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
In a skillet, sauté garlic in olive oil, then add cauliflower rice. Cook for 4–5 minutes until softened.
Stir in tomato, pesto, chicken, arugula, dill, milk, salt, and pepper. Cook for another 2–3 minutes until warmed through.
Transfer to baking dish, top with shredded mozzarella.
Bake for 15–20 minutes until bubbly and golden. Let cool slightly before serving.
Nutrition
- Calories: 300
- Fat: 18g
- Carbohydrates: 8g
- Protein: 25g