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!

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 BowlsIMG_4867edit

Chicken Pesto Bowls

Yield: 4 servings
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Healthy pesto chicken bowls served with brown rice, green beans and roasted tomatoes! Easy peasy and can be prepped ahead of time!
5 stars (1 rating)
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Ingredients

  • 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

  • In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • 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.
  • Place into oven and bake until the tomatoes begin to burst and have softened, about 15-16 minutes; set aside.
  • 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.
  • 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.
  • Serve chicken immediately with rice, tomatoes and green beans.

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