Pesto Rice Bowls with Grilled Chicken & Spring Vegetables
If you read my last blog post, then you know what this is going to be!
Pesto Rice Bowls with Grilled Chicken and Spring Vegetables is the second of three 10-minute recipes that I’m sharing for how to use The Best (and Easiest) Grilled Chicken. And these bowls are a great option for a quick and super-healthy lunch or dinner!
Basil is one of my favorite condiments to incorporate, but it’s key to balance flavors to keep the pesto from weighing the dish down. My solution here is to incorporate quick-roasted spring veggies, brown rice, and a touch of lemon juice. Grilled chicken on top complements the flavors perfectly, but this grain bowl really good with any cooked protein like grilled shrimp, fish, steak, or tofu.
Let me know if you try it out, and stay tuned for the ONE more 10-minute dinner idea using grilled chicken coming soon!
Pesto Rice Bowls with Grilled Chicken & Spring Vegetables
Serves 4
Need some cooked rice quick? Try my Easy Instant Pot Brown Rice! Brown rice takes almost an hour on the stovetop, but only a fraction of that in the Instant Pot. I like to make a batch at the start of the week to keep on hand in the fridge for quick grain bowls and dinner sides.
INGREDIENTS
1 red onion, halved and cut into thick sliced
½ lb asparagus, ends snapped off
2 Tbsp olive oil
1 tsp garlic powder
3/4 tsp kosher salt, divided
3 cups hot cooked, brown rice
¼ cup jarred pesto
8 to 16 oz thinly sliced grilled chicken breast (such as The Best Grilled Chicken)
1/3 cup crumbled feta cheese
1 Tbsp lemon juice
½ tsp lemon zest (optional)
METHOD
Preheat oven to 425 degrees.
Toss onion and asparagus with oil, garlic powder, and ½ tsp salt. Spread across a rimmed baking sheet. Bake at 425 for 8 to 12 minutes, stirring after 8 minutes, or until tender and edges are beginning to brown.
While vegetables roast, stir pesto, lemon juice, lemon zest, and ¼ tsp salt into rice.
Divide rice mixture evenly among 4 bowls, top with grilled chicken slices and roasted vegetables. Sprinkle with feta.
NUTRITION
Makes 4 servings (Serving Size: 1 bowl each with 2 1/2 oz ckd chicken)
428 Cal | 18g Fat, 5g Sat Fat | 24g Protein | 41g Carb, 4g Fiber, 3g Sugar (0g Added Sugar) | 679mg Sodium
