Chicken Pesto Bowls
Chicken Pesto Bowls
Ingredients
Base
- 1 cup brown rice
- 2 cups cherry tomatoes
- 3 tablespoons olive oil (divided)
- ¼ 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
- ¼ cup pesto, homemade or store-bought
Instructions
- 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.
16 min - 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.
2 min - 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.
4 min - 7
Serve chicken immediately with rice, tomatoes and green beans.
