Sun-Dried Tomato Pesto Chicken Bowls
Ingredients
- 3 (10-oz) pkg frozen riced cauliflower
- ½ tsp pepper
- ¼ tsp salt
- 2 lb boneless, skinless chicken thighs, cubed
- 2 Tbsp olive oil
- 1 cup sun-dried tomato pesto
- 1 (6-oz) pkg baby spinach
- 1 (8-oz) pkg fresh mozzarella cheese pearls
Instructions
- Cook cauliflower according to package directions. Stir in pepper and salt.
- Meanwhile, cook chicken in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned.
- Add pesto and spinach; cook 2 to 3 minutes or until spinach wilts and mixture is thoroughly heated. Stir in cheese. Serve over cauliflower in bowls.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
530
|
530
|
| Fat (g) | 35 | 35 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 44 | 44 |
| Carb (g) | 11 | 11 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 916 | 916 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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