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!
CHICKEN PESTO BOWLS

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

CHICKEN PESTO BOWLS

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.
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