Pesto Chicken Bowl
A protein bowl built on a base of grain or greens, topped with pesto-marinated chicken and roasted vegetables. Dressed with pesto and finished with fresh herbs and seeds.
Ingredients
Method
Cut chicken breast into bite-sized cubes. Toss with 1/4 cup pesto and let sit for 5 minutes while you prepare other ingredients.
Toss roasted vegetables (zucchini, squash, or chosen substitutes) with 2 tbsp olive oil, salt, and pepper. Dice cucumber, slice red onion, and halve cherry tomatoes.
Roast prepared vegetables on a sheet pan at 425°F for 15–20 minutes, stirring halfway, until golden and tender.
While vegetables roast, sear pesto-marinated chicken in a skillet over medium-high heat for 8–10 minutes, turning occasionally, until cooked through (internal temperature 165°F).
Warm or cook your chosen grain (basmati rice, quinoa, farro, etc.) according to package directions; aim for 2 cups cooked total.
Divide cooked grain or fresh greens between two bowls as the base.
Arrange pesto chicken, roasted vegetables, cherry tomatoes, red onion, and cucumber on top of the grain or greens.
Drizzle remaining 1/4 cup pesto over the bowl. Sprinkle parmesan, sunflower seeds, and fresh basil on top.
Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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