Chicken Pesto Skillet with White Beans

Step 1

Heat a large skillet over medium heat. Slice chicken thighs into small bite-sized cubes. When pan is hot, add olive oil and swirl it around, then immediately add the cubes of chicken thighs. Season with the salt, pepper, red pepper flakes, and lemon zest. Cook, stirring occasionally, until chicken is browned on all sides and full cooked through. Remove from the pan and set aside.

Step 2

If there are lots of brown bits stuck to the bottom of your pan, de-glaze by adding the vinegar (could also use wine or water), and stirring up all those tasty bits!! (This is called the 'fond.') Dump in the riced cauliflower and stir well to combine with the fond. Let cook for about 3-5 minutes, stirring as needed.

Step 3

Meanwhile, slice the roasted red peppers, then add them to the pain with the cauliflower. Cook another 2-3 minutes to ensure everything is fully cooked, then stir in the pesto and drained white beans. Stir well to combine. Cook together over low-medium heat for about 3 minutes until warmed through.

Step 4

Add the chicken back to the pan and stir to combine.

Step 5

Stir in the lemon juice, then taste and adjust seasoning as needed, by adding more salt or pesto. Serve and enjoy!