After the pesto was ground and the rice dish was waiting in the wings, I added five deseeded and chopped garden tomatoes to the chicken pot. I stirred and cooked the tomatoes for about five minutes. I then added the pesto, stiffing well and cooking for an additional three minutes to soften the raw taste of those ingredients.
Some cauliflower rice, a portion of the chicken, a spooning of the sauce, an additional sprinkling of fresh basil. Combined it was an amazing dish. (Confession; separately, the pesto was a bit too salty and the cauliflower rice was a bit too bland - together they offset each other and the combination was perfection.)