Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cups cauliflower rice ((or a mixture of finely diced or shredded onion, bell pepper, carrots, and/or cauliflower rice))
  • 1/4 teaspoon salt
  • 1 pound chicken thighs or chicken tenders ((about 5-6))
  • 2 cups instant brown rice
  • 2 1/2 cups reduced-sodium chicken stock
  • 2-3 tablespoons pesto
  • Parmesan cheese ((optional))

Instruction

  • Warm the butter and oil over medium heat in a large skillet. Add vegetables, sprinkle with salt and stir to coat. Cook for 2 minutes, stirring often.
  • Add chicken, spread into an even layer. Cook for 2 minutes, then flip over. Cook for an additional 2 minutes.
  • Add the rice and chicken stock. Bring to a boil, then reduce to a low simmer. Cover and cook for 12-15 minutes, or until liquid is absorbed and rice is tender. 
  • Remove from heat, cover, and let stand for 5-10 minutes.
  • Top each piece of chicken with a dollop of pesto and serve topped with Parmesan cheese if desired.
  • Store any leftovers in an airtight container for up to 3 days. Warm to serve.