Saturday, March 9, 2013

Spinach Pesto Grilled Chicken over Cauliflower "Rice"

How have I missed out on Cauliflower Rice? The consistency is so much like rice, yet full of nutrition and fiber – just what we are looking for! This recipe screams garlic on so many levels so I just might submit it to the festival.

The Garlic Festival contest that is. My talented foodie aunt has been a finalist in this contest before and we have always dreamed of being there together. Last year I submitted three recipes so this year I am a little standoffish. Truth is…I use garlic in 90% of my recipes. How could I not?

Something I couldn't live another day without sharing is the Spinach Pesto. Seriously you can’t go wrong with spinach and now you are set for a fabulous meal. 

Spinach Pesto:

1 10 oz. bag of baby spinach
1/2 cup of toasted pine nuts
4 large cloves of garlic
5 sprigs of fresh basil
1/2 cup of olive oil
1 tablespoon soy sauce
1/4 teaspoon black pepper


Bring large pot of water to boil. Clean spinach and drop in the boiling water for a few seconds only. Lift spinach out with tongs or slotted spoon. Drain over pot, and then place in a food processor or blender.

Lightly toast pine nuts in the oven or skillet. Meanwhile add garlic, basil, olive oil, basil, soy sauce, pepper and half of the pine nuts to the blender or food processor with the spinach. Purée. Add the rest of the pine nuts and blend slightly – leaving them a little bit chunky. Set prepared pesto aside.


Cauliflower Rice:


1 head of cauliflower
1 tablespoon olive oil
1 teaspoon garlic seasoning


Rough chop cauliflower and shred in food processor. Cauliflower should be about the size of rice (some pieces bigger and some smaller). Heat a medium skillet to medium heat. Add olive oil. Sauté cauliflower for 5 minutes or until slightly soft.

Grilled Chicken


3 chicken breasts sliced lengthwise making 6 thin breasts
1/2 cup Italian dressing


Marinate chicken in Italian dressing for at least 30 minutes or overnight!

Heat grill to medium. Grill chicken for five minutes on each side. Let rest for a few minutes, slice and serve with your desired sides.

TIP:  The pesto recipe makes enough pesto for several meals: sandwiches, pasta, vegetables, bread, you name it! Eat pesto all week or freeze some for the future.

KID TIP: Anything food processor excites my kiddos. They love running the show and shoving veggies into the feeder. Whatever it takes right?!

1 comment:

  1. hey there. I'm Laney and a Newbie here. Hope you can come and follow me back!