Prep: 15 min | Cook: 10 min | Yield: 1 serving

Ingredients:

For the pesto:

• 1 cup basil leaves, tightly packed
• ½ cup baby spinach, tightly packed
• 1 clove garlic
• ¼ to ½ medium avocado
• ½ tablespoon lemon juice
• ¼ teaspoon Celtic or pink Himalayan salt

For the bowl:

• 1 or more cups cauliflower rice
• Avocado or coconut oil cooking spray
• 4 to 6 ounces chicken, cut into strips
• ½ to 1 teaspoon Italian seasoning
• 1 red bell pepper, cut into strips
• ½ cup or more grape tomatoes, cut in half
• 3 or 4 fresh basil leaves, optional garnish

Directions:

Make the pesto:
Put all pesto ingredients in a food processor/blender and process until smooth, stopping a few times to scrape down the sides. Mix half the pesto with cauliflower rice and place in a bowl to microwave. Reserve the remaining pesto for the topping.

Cook ingredients for the bowl:
Spray a heavy skillet with cooking spray and heat on medium-high. When the pan is hot, add chicken, sprinkle with Italian seasoning, and sauté for about 5 minutes until the chicken is cooked through. Add bell pepper and tomatoes and sauté for 3 or 4 minutes. Warm cauliflower rice that’s been tossed with pesto in the microwave just to heat through, about 2 to 3 minutes. Top with chicken, vegetable mixture,
and remaining pesto. Optionally garnisih with basil.

Notes: You can replace the raw chicken with already prepared chicken and simply sauté the vegetables. This is equally delicious with shrimp or fish.