Cooking

• Pat the chicken dry and season with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Cook the chicken in a single layer until golden on one side, then flip and cook through, about 6 to 8 minutes total. If the pan looks dry, drizzle a bit more oil.
• Add the minced garlic and stir for 30 seconds until fragrant. Don’t let it brown.
• Reduce heat to medium. Stir in the pesto and chicken broth to create a loose, glossy sauce that coats the chicken.
• Push the chicken to one side of the pan. Add the cauliflower rice to the other side with a pinch of salt. Let it sit for a minute to steam, then fold everything together.
• Cook 3 to 5 minutes, just until the cauliflower is tender but not mushy.
• Turn off the heat, squeeze in lemon juice, and fold in Parmesan if using.
• Taste and adjust seasoning with salt, pepper, or red pepper flakes.
• Top with chopped fresh basil or parsley and serve.