Chicken Pesto "Rice" Bowls
Buttery Broccoli
Ingredients
- 2 (10-oz) pkg frozen riced cauliflower
- 3 Tbsp pesto
- 4 Tbsp olive oil, divided
- 1 tsp kosher salt, divided
- ½ red onion, sliced
- ½ lb asparagus, trimmed and cut into 1-inch pieces
- ¼ tsp pepper
- 3 cups shredded rotisserie chicken
- ⅔ cup freshly grated Parmesan cheese, divided
Instructions
- Cook cauliflower according to package directions.
- Combine cauliflower, pesto, 1 Tbsp oil, and ½ tsp salt in a bowl, stirring to combine.
- Heat 3 Tbsp oil in a large nonstick skillet over medium-high heat; add onion. Cook 2 minutes. Add asparagus. Sprinkle with ½ tsp salt and ¼ tsp pepper.
- Cook 4 minutes or until vegetables are tender; stir in chicken. Sprinkle mixture with ⅓ cup cheese.
- Divide cauliflower among 4 bowls. Sprinkle with ⅓ cup cheese.
Side Dish Ingredients
- 1 (10-oz) pkg frozen broccoli florets
- 2 Tbsp butter
- ¼ tsp garlic salt
Side Dish Instructions
- Cook broccoli according to package directions. Toss with butter and garlic salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
431
|
66
|
497
|
| Fat (g) | 29 | 6 | 35 |
| Sat. Fat (g) | 7 | 4 | 11 |
| Protein (g) | 37 | 2 | 39 |
| Carb (g) | 10 | 3 | 13 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 1193 | 116 | 1309 |
Keto Meal Plan
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