This chicken pesto cauliflower bake is another one of those recipes I just made up. I got the idea for flavors from one of the low-carb pizza options we make, which uses chicken, pesto, a mix of cheeses, and tomatoes. As usual, roasted cauliflower stands in for pasta, making it a wonderful low-starch casserole for those following a diabetes or prediabetes diet. Also note this dish is fast to throw together if you pre-bake both the chicken and cauliflower. I’m telling you: Healthy eating really can taste supremely flavorful, which makes for the base of a satisfying healthy weight program. Please contact Truce today to help reshape your own food relationship!

Serves 8

Chicken Pesto Ingredients

1 x-large (or 2 medium) head cauliflower

1 lb organic chicken breast

4 medium cloves garlic, minced

1 small sweet onion, diced

1/4 cup store-bought pesto

3 large eggs

3/4 cup plain Greek fat-free yogurt

1/2 cup grated Parmesan cheese

1/4 tsp ground black pepper

2-3 slices light provolone, cut into small pieces

1/2 cup organic or light shredded mozzarella

1 medium tomato, diced

Optional: Additional pesto or grated Parmesan for topping


Chicken Pesto Directions

  1. Roast the cauliflower ahead of time: Preheat oven to 450 degrees F and lightly grease a large roasting dish. Cut the cauliflower into bite-size florets and sprinkle with sea salt. Roast for 15 mins, stir, and roast 5-15 min more. Place in a large mixing bowl.
  2. Bake the chicken ahead of time (approximately 30-40 min in preheated 350 degree F oven.) Cool, shred, and place in the mixing bowl with the cauliflower.
  3. Preheat oven to 425 degrees F, and lightly grease a 9×13-inch glass casserole baking dish.
  4. Saute the garlic and onion with just a tiny bit of olive oil in a skillet over medium-high heat, until translucent. Add to the mixing bowl.
  5. Mix the pesto in with the cooked cauliflower, chicken, garlic, and onion, and stir to combine well.
  6. Whisk the eggs in a bowl. Stir in the yogurt, Parmesan cheese, and black pepper. Add to the cauliflower-chicken mixture and stir to combine well.
  7. Spread into the greased baking dish, and sprinkle with both the provolone and mozzarella cheeses.
  8. Bake in the preheated oven for 15 minutes, top with the diced tomato, and return the dish to the oven until the casserole is lightly browned, about 10 more minutes.
  9. Serve with additional pesto or grated Parmesan for topping, if desired.Chicken Pesto Cauliflower Bake Chicken Pesto Cauliflower Bake