📖 Instructions

1. Prepare the Cauliflower Rice: If using fresh cauliflower, chop it into florets. Place the florets in a food processor and pulse until they resemble rice-sized pieces. Alternatively, you can use pre-riced cauliflower from the store—it’s a real timesaver!
2. Cook the Cauliflower Rice: You have a couple of options here. You can steam the cauliflower rice for about 5-7 minutes until tender. Or, sauté it in a large skillet with a tablespoon of olive oil over medium heat for about 8-10 minutes, stirring occasionally, until it's cooked through. Remember to squeeze out any excess moisture with a clean tea towel to avoid a soggy bowl.
3. Prepare the Pesto: In a food processor, combine the fresh basil leaves, pine nuts, garlic cloves, Parmesan cheese (if using), lemon juice, salt, and black pepper. Pulse until everything is finely chopped. While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Taste and adjust seasonings as needed.
4. Cook the Chicken: Cut the chicken breasts into bite-sized pieces. In a bowl, toss the chicken with olive oil, salt, pepper, garlic powder, and Italian seasoning. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-8 minutes, or until it's cooked through and lightly browned. Ensure the internal temperature reaches 165°F (74°C) for safety.
5. Assemble the Bowls: Divide the cauliflower rice among bowls. Top with the cooked chicken, a generous dollop of pesto, and any additional toppings you like, such as cherry tomatoes, toasted pine nuts, or a sprinkle of red pepper flakes for some heat.
6. Serve Immediately: Serve the cauliflower rice bowls warm and enjoy! This dish is fantastic for a quick lunch or a light dinner. It’s also great for meal prepping—just store the components separately and assemble when you're ready to eat.