4 cups riced cauliflower
¼ cup water
2 pounds boneless chicken breast, cut into bite-sized pieces
½ cup pesto
1 cup ricotta
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
Preheat the oven to 400º Fahrenheit. Spray a 9-by-13-inch baking dish with cooking spray.
Place the cauliflower rice in a large, microwave-safe bowl along with the water. Cover the bowl and heat in the microwave for about 5 minutes, until tender.
Add the chicken, pesto, ricotta, mozzarella cheese, salt and pepper, and then transfer the mixture to the prepared baking dish.
Sprinkle the Parmesan cheese over the top.
Bake until the chicken is cooked through and the cheese on top is golden brown, about 30 minutes.