Sun-Dried Tomato Pesto Chicken Bowls
Beverage Recommendation
Spritz Del Conte Classico
Ingredients
- 2 (12-oz) pkg frozen cauliflower rice
- ¼ tsp kosher salt
- ¼ tsp pepper
- 2 lb boneless, skinless chicken thighs, cubed
- 2 Tbsp olive oil
- 1 (6.7-oz) jar sun dried tomato pesto
- 1 (5-oz) pkg baby spinach
- 1 (8-oz) pkg fresh mozzarella cheese pearls
Instructions
- Cook cauliflower according to package directions; stir in salt and pepper.
- Cook chicken in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until done.
- Add pesto and spinach; cook 2 to 3 minutes or until spinach wilts. Stir in cheese. Serve chicken mixture over cauliflower in bowls.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
490
|
490
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 42 | 42 |
| Carb (g) | 9 | 9 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 766 | 766 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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- Matching Grocery List
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