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Pesto Chicken Cauliflower Bowl CLINTON KELLY

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Clinton adds a twist to a delicious Pesto Chicken dish!

4 boneless, skinless, chicken thighs
2 tablespoons olive oil
kosher salt and freshly ground black pepper (to taste)
1/2 head cauliflower (cored, cut into small florets)
1 tablespoon olive oil
kosher salt and freshly ground black pepper (to taste)
2 garlic cloves (peeled)
2 cups chopped swiss chard leaves (packed)
1/2 cup walnuts (chopped)
1/4 cup parmesan cheese (plus shaved for garnish)
1/4 cup flat parsley leaves (plus leaves for garnish)
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

For the Chicken: Preheat grill pan to medium heat. Season chicken thighs with olive oil, salt, and pepper on both sides. Place chicken on the grill and cook for 5-6 minutes. Flip chicken and cook for another 5 minutes, or until the chicken is cooked through. Remove from the grill and allow to rest for 5 minutes.
For the Cauliflower Rice: In the bowl of a food processor fitted with a blade attachment, add the cauliflower florets, and pulse until finely chopped. In a large skillet pan over high heat, add olive oil and cauliflower and cook for about 3 minutes, or until tender, stirring occasionally. Season with salt and pepper to taste.
For the Swiss Chard Pesto: Clean the bowl of the food processor and blade attachment and add the garlic into the clean bowl. Pulse garlic to chop. Add swiss chard, walnuts, grated parmesan, and parsley and pulse until finely chopped. Scrape down the inside of the bowl with a rubber spatula. With the food processor running, add the oil, salt and pepper and process until smooth.
To Assemble: Pour the pesto over the cauliflower rice and mix together in the skillet. Remove the cauliflower to a serving platter. Chop the chicken thighs into chunks and place on top of the rice. Garnish with shaved parmesan and parsley leaves.
Tip: Prep the recipe in advance! Cut the cauliflower, make the pesto, and salt the chicken the day before to make for a quick and easy meal the next day!

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