Chicken Pesto Bowls — Damn Delicious

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Chicken Pesto Bowls

Healthy pesto chicken bowls served with brown rice, green beans and roasted tomatoes! Easy peasy and can be prepped ahead of time!

​ Greetings from Boulder Penguin Colony!

Yes, there are penguins in Africa.

And they’re so cute.

I really wanted to take one.

Because you know the penguin would be besties with Butters.

But they wouldn’t let me.

Instead, I’ll have this to drown my sorrows in.

Healthy chicken pesto bowls (with homemade or store-bought pesto).

With tender green beans and juice-bursting cherry tomatoes on a bed of brown rice.

You can prep ahead of time as it reheats beautifully.

So it’ll do for now, until I find a way to kidnap Mr. Penguin…

Chicken Pesto Bowls

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Healthy pesto chicken bowls served with brown rice, green beans and roasted tomatoes! Easy peasy and can be prepped ahead of time!

Ingredients:

  • 1 cup brown rice
  • 2 cups cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound green beans, trimmed
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1/4 cup pesto, homemade or store-bought

Directions:

  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  3. Place tomatoes in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil and oregano; season with salt and pepper, to taste. Gently toss to combine.
  4. Place into oven and bake until the tomatoes begin to burst and have softened, about 15-16 minutes; set aside.
  5. In a large pot of boiling salted water, blanch green beans until bright green in color, about 2 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.
  6. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Add to skillet and cook until golden, about 3-4 minutes. Stir in pesto and gently toss to combine.
  7. Serve chicken immediately with rice, tomatoes and green beans.

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22 comments

Do you think you could run sheets of zucchini through your pasta cutter, or would it just turn to mush?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

hi chungah, i cook chicken breasts every sunday to last me 4 nights in a row for a quick dinner. you’re chicken bowl looks so delicious……do you think it would last 4 to 5 days in the fridge? the dinner’s i make suck.

As I am not an expert on food safety, I cannot really say with certainty – sorry, Mike! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

Yum! This looks great!

This is a great idea, because so often I am in a rush and just don’t have the time or energy to cook at the end of the day. Thank you so much. Iam looking forward to following you in this 2017 year.
Happy 2017

We are currently on a rice bowl kick/challenge! Thanks for a great sounding recipe!

Nice way to start the new year, the penguin and the pesto! Thank you for posting this and enjoy the wildlife!

Happy new year ! The recipe is really good, thanks for sharing.

New year and new resolutions… This recipe will definitely help us to (hopefully !) lose weight !
Thanks for sharing, hope to read you again soon.

You are getting us closer to the colours and tastes of spring… Thank you !

This looks perfect for a quick snack / meal

And Boulders Beach is the best too. . Love Simon’s Town as well

This sounds delicious! I’m wondering if I could just roast the green beans along with the tomatoes? It seems like that would save time and I prefer roasted green beans to blanched. Thanks and LOVE your recipes!!

Yes, absolutely! What a great idea!

Just made it! Very delicious, used pesto sauce from Whole Foods. Be sure to go on a wine tasting tour of Stollenbach (?) the area outside of Capetown. Excellent wine and restaurants!

This looks amazing! Totally going on our menu plan when we get home from vacation!

Yum! This looks like an easy peasy winner winner chicken dinner to me! Love all things pesto!

This was delicious and very easy to make! I took one reviewer’s suggestion of roasting the green beans along with the tomatoes, and that worked perfectly. I also used quinoa instead of brown rice since it’s what I had already. Would definitely make again! Would give this 5 stars easily.

Yummy. I really like a bowl of this at weekend.

Love this idea. I saved a little extra time by using steam-in-bag green beans and 2 microwavable pouches of brown rice-quinoa blend. I also toasted up a couple tbsp of almond slivers for each serving while I was roasting the tomatoes. Threw several days worth of lunches together with less time, money and calories invested than if I were to eat out every day.

Absolutely delicious. The fresh ingredients just burst with flavor and leave you feeling so satisfied and full! Hubby and I are trying to eat healthier – thank you for the recipe so we didn’t have to compromise on taste! Definitely making again.

This was delicious and very easy to make! I took one reviewer’s suggestion of roasting the green beans along with the tomatoes, and that worked perfectly. I also used quinoa instead of brown rice since it’s what I had already. Would definitely make again! Would give this 5 stars easily.
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