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Pistachio and Mint Stuffed Chicken

Butterflied chicken breasts stuffed with an aromatic pesto and steamed along with cauliflower florets, which are mashed into a creamy, low-carb substitute for mashed potatoes.


Servings: 4

Prep Time: 29 minutes

Cook Time: 21 minutes


  • 24 OZ / 680 G boneless skinless chicken breasts
  • 2 OZ / 55 G Parmesan cheese
  • 0.75 OZ / 20 G arugula
  • 0.5 OZ / 15 G mint leaves 
  • 7.5 TBSP extra-virgin olive oil
  • 1.75 OZ / 50 G roasted unsalted shelled pistachios
  • 1 EA garlic clove
  • 1 TSP ground coriander
  • 1 TSP fine sea salt, divided, plus more for seasoning chicken
  • 34 OZ / 1L water
  • 24 OZ / 680 G head cauliflower
  • 4 OZ / 115 ML heavy cream
  • 1 TBSP butter
  • 0.25 TSP black pepper


  1. Lay chicken breasts on a cutting board. Butterfly each breast by holding the knife parallel to the cutting board and slicing lengthwise through the thinner side of the breast toward the thicker side, without cutting all the way through. You should be able to open the chicken breasts like a book.
  2. Cut Parmesan into 1.25cm (½-inch) pieces.
  3. Add Parmesan, arugula, mint, olive oil, pistachios, garlic, coriander, and ½ teaspoon salt to the mixing bowl. Blend for 10 seconds / speed 8.
  4. With all chicken breasts open, divide the pesto among them, spreading it evenly over the chicken.
  5. Fold the chicken breasts in half to enclose the pesto. Sprinkle the chicken breasts lightly with salt. Place the chicken in the deep steamer basket.
  6. Wash and add water to the mixing bowl.
  7. Trim cauliflower, cut into bite-sized florets, and arrange in shallow steamer tray. Attach the deep steamer basket to the mixing bowl, then place the shallow steamer basket on top. Cook for 10 minutes / 250°F|120°C using the steam setting.
  8. After steaming, remove the shallow steamer basket and use tongs to flip the chicken.
  9. Replace the shallow steamer basket and cook further for 10 minutes / 250°F|120°C using the steam setting or until the chicken breasts reach an internal temperature of 70℃ (160℉).
  10. Remove the steamer baskets. Keep the chicken covered. Wash the mixing bowl.
  11. Add the steamed cauliflower, cream, butter, remaining ½ teaspoon salt, and pepper to the mixing bowl. Mash for 20 seconds / speed 8.
  12. Serve the chicken breasts with the mashed cauliflower. Enjoy your meal!



  • Depending on the size of the chicken breasts, you may need to cook them for longer than 20 minutes. Any breasts that reach a safe internal temperature before the rest can be removed from the steamer basket, so they won’t overcook.