Chicken Pesto Cauliflower Rice Bowls
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Ingredients
- 2 (12-oz) pkg frozen cauliflower rice
- ½ cup pesto
- ½ tsp kosher salt, divided
- ½ tsp pepper, divided
- ½ red onion, sliced
- 2 Tbsp olive oil
- 1½ lb asparagus, trimmed and cut into 1-inch pieces
- 3 cups shredded rotisserie chicken
- ¾ cup freshly grated Parmesan cheese
Instructions
- Microwave cauliflower according to package directions; stir in pesto and ¼ tsp each salt and pepper.
- Cook onion in hot oil in a large nonstick skillet over medium-high heat 3 minutes or until just tender.
- Add asparagus and ¼ tsp each salt and pepper. Cook 4 minutes or until vegetables are tender.
- Stir in chicken; cook 2 minutes or until thoroughly heated.
- Divide cauliflower mixture and chicken mixture among 6 shallow bowls. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
347
|
347
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 31 | 31 |
| Carb (g) | 10 | 10 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 870 | 870 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
