Pesto Chicken Cauli-Rice Bowls
Fresh Pineapple
Ingredients
- 2 (10-oz) pkg frozen riced cauliflower
- 3 Tbsp pesto
- 2 Tbsp olive oil, divided
- ¼ tsp kosher salt, divided
- ½ red onion, sliced
- ½ lb asparagus, trimmed and cut into 1-inch pieces
- ¼ tsp pepper
- 2 cups shredded rotisserie chicken
- ¼ cup freshly grated Parmesan cheese, divided
Instructions
- Cook cauliflower according to package directions.
- Combine cauliflower, pesto, ½ Tbsp oil, and ⅛ tsp salt in a bowl, stirring to combine.
- Cook onion in 1½ Tbsp hot oil in a large nonstick skillet over medium-high heat 2 minutes. Add asparagus. Sprinkle with ⅛ tsp salt and pepper.
- Cook 4 minutes or until vegetables are tender; stir in chicken.
- Divide cauliflower and chicken mixture among 4 bowls. Sprinkle with cheese.
Side Dish Ingredients
- 3 cups cubed pineapple
Side Dish Instructions
- Serve pineapple alongside bowls.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
319
|
62
|
381
|
| Fat (g) | 19 | 0 | 19 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 27 | 1 | 28 |
| Carb (g) | 9 | 16 | 25 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 645 | 1 | 646 |
Diabetic Lunch Meal Plan
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