Artichoke Lemon Pesto Chicken with Cauliflower Rice

Artichoke Lemon Pesto Chicken with Cauliflower Rice

Artichoke Lemon Pesto Chicken with Cauliflower Rice

Ingredients

  • Artichoke Lemon Pesto Chicken with Cauliflower Rice
  • This is a straight-up delicious, easy chicken recipe that just happens to also be dairy-free, gluten and grain-free. It is also shamelessly adapted from PaleOMG’s original artichoke pesto “pasta” recipe, which used spaghetti squash. I made that recipe about 7 times, with only a few minor tweaks (all basil instead of combined with parsley, omitting the broth, and so on).  Then, one terrible day, I couldn’t find spaghetti squash – and decided to try it over cauliflower rice instead. And lo, I love it just as much as the spaghetti squash version.
  • That’s all there is to it. Delicious.  Incredibly good for you. Try it.
  • ARTICHOKE LEMON PESTO CHICKEN WITH CAULIFLOWER RICE
  • 2-3 tablespoons coconut oil
  • 12-15 artichoke hearts, halved (I used Trader Joe’s plain ones in a can)
  • 1 pound boneless, skinless chicken breasts, cubed
  • ⅓ cup pine nuts, toasted
  • 1/3 cup olive oil
  • 5 garlic cloves, minced
  • 1 cup fresh basil
  • juice and zest of 1 lemon
  • 1 large head cauliflower, trimmed and broken apart
  • 1-2 tablespoons capers (optional)
  • salt and pepper, to taste
Read the whole recipe on Apron Strings