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Chicken Pesto Bowls – Damn Delicious


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 - 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!

MY OTHER RECIPES

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Yes, there are penguins in Africa.

And they’re so cute.

So, so, so cute.

I really wanted to take one.

Because you know the penguin would be besties with Butters.

But they wouldn’t let me.

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!

I know.

Ridiculous.

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 - 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

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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