Creamy Pesto Chicken Bowl

A rich and flavorful chicken bowl with creamy pesto sauce, roasted vegetables, and cauliflower rice — a keto-friendly and satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 pieces chicken breasts cut into strips
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Sauce & Base
  • 1/2 cup pesto sauce homemade or store-bought
  • 1/2 cup heavy cream
  • 2 cups cauliflower rice lightly sautéed
Vegetables
  • 1 cup zucchini diced and sautéed
  • 1/2 cup cherry tomatoes halved
  • fresh basil leaves for garnish

Equipment

  • Skillet
  • Knife
  • Cutting Board

Method
 

  1. Season chicken strips with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken until golden and fully cooked, about 6–8 minutes.
  2. Add pesto and heavy cream to the skillet, stirring until chicken is coated in a creamy sauce.
  3. In a separate skillet, sauté cauliflower rice for 3–4 minutes until tender. Set aside.
  4. Sauté zucchini until slightly browned, then add cherry tomatoes for 1–2 minutes.
  5. Assemble bowls: layer cauliflower rice at the base, top with creamy pesto chicken and sautéed vegetables.
  6. Garnish with fresh basil leaves before serving.

Notes

You can substitute zucchini with broccoli or spinach. For extra protein, add grilled shrimp or tofu.