Make the pesto. In a food processor, add basil, Parmesan, nuts, garlic, lemon juice, a pinch of salt, and a few grinds of pepper. Pulse to chop. With the motor running, stream in the olive oil until smooth but still a bit textured. Taste and adjust salt, lemon, or oil. Set aside.

Prep the chicken. Pat the chicken dry and season with salt, pepper, Italian seasoning, and smoked paprika. This quick seasoning adds depth and helps the chicken brown nicely.

Sear the chicken. Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook the chicken in a single layer, undisturbed, for 3–4 minutes to get color, then stir and cook until just cooked through, about 6–8 minutes total. Remove from heat and let it rest for a minute.

Coat with pesto. Spoon 2–3 tablespoons of pesto over the warm chicken and toss to coat. Reserve the rest of the pesto for drizzling over the bowls.

Cook the cauliflower rice. In the same skillet, add 1 tablespoon oil. Add riced cauliflower with a pinch of salt and pepper. Cook over medium for 4–6 minutes until tender with a little bite. If you like, stir in a spoonful of pesto at the end for extra flavor.

Quickly sauté or ribbon the zucchini. For warm zucchini, add thin half-moons to the pan and cook 1–2 minutes with a pinch of salt. For cool crunch, use a peeler to make ribbons and keep them raw. Either way works well.

Warm the tomatoes and onion (optional). Toss them in the hot pan for 30–60 seconds to soften slightly, or keep them raw for contrast.

Assemble the bowls. Add a bed of spinach or arugula to each bowl. Top with a scoop of cauliflower rice, pesto chicken, zucchini, and tomatoes. Drizzle extra pesto over the top. Finish with red pepper flakes, more Parmesan, and a squeeze of lemon.

Taste and adjust. Add a pinch more salt or a splash of lemon if needed. You want bright, savory, and balanced in every bite.