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Healthy Grilled Chicken over Pesto Cauliflower Rice

4 boneless, skinless chicken breasts

1 c. Italian dressing

1 c. Balsamic Vinaigrette dressing

10 oz. Veetee Wholegrain Brown Rice {or 1 1/2 c. any cooked brown rice}

1 head cauliflower

10 oz. jar pesto

1/2 c. extra virgin olive oil

1 t. garlic powder

1 t. onion powder

salt

pepper


1.  Place the chicken breasts in a large Ziploc baggie.  Pour in both dressings and marinate for at least 4 hours or overnight.

2.  Using a box grater, grate the whole head of cauliflower into small pieces and set aside.

3.  Preheat the grill while making the cauliflower/rice.

4.  Heat a large rimmed skillet to medium heat.  Add in the olive oil.  Stir in the grated cauliflower and sauteed for a couple minutes.  Add in the rice, breaking apart, and mix with the cauliflower. Once combined add in half of the jar of pesto, garlic powder, onion powder, salt and pepper.  Stir and bring down to a warm heat and cover with a lid.

5.  When your grill is hot place the marinated chicken directly on the grill rack.  Cook 10 minutes a side or until juices run clear.  Remove from the grill and allow the meat to rest for 5 minutes before slicing.

6.  To serve, plate a scoop of the cauliflower rice on a plate and top with the sliced grilled chicken. Add additional pesto on top.  Serve warm.


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