Pesto Chicken Veggie Rice Bowl
A flavorful and healthy rice bowl featuring tender chicken, fresh vegetables, and vibrant pesto sauce, perfect for a quick and satisfying meal.
Ingredients
Protein
- 2 pieces boneless, skinless chicken breasts (about 1 pound)
- 2 cups cooked rice
- 0.75 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 red bell pepper, sliced
- 1 cup fresh spinach
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 0.25 cup pine nuts or walnuts, optional
- 0.25 cup freshly grated Parmesan cheese
- to taste Salt and freshly ground black pepper
- for serving Lemon wedges
Instructions
- Season chicken with salt and pepper. Cook in 1 tbsp olive oil for 5-7 minutes per side until cooked through. Rest and slice.
- In the same skillet, add remaining olive oil and garlic. Sauté 30 seconds. Add zucchini and bell peppers; cook 5-6 minutes. Add tomatoes; cook 2 minutes. Season with salt and pepper.
- Start with warm rice in bowls. Top with sautéed vegetables, sliced chicken, and spinach.
- Drizzle pesto over ingredients. Sprinkle Parmesan and toasted nuts if using. Squeeze lemon juice over the top.
- Gently mix before eating to combine flavors. Adjust seasoning as needed.
Notes
Feel free to customize with your favorite vegetables or nuts for added flavor and texture.