Basil Pesto Chicken Pasta Meal Prep Bowls
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
2 hrs
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Total Time
2 hrs 57 mins
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Servings
4 People
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Calories
258 kcal
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Course
Main Course, Dinner
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Cuisine
American
Basil Pesto Chicken Pasta Meal Prep Bowls
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Meal prep gets a fresh upgrade with these low-carb, gluten-free bowls bursting with zoodles and the zip of homemade pesto!
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Ingredients
For The Chicken:
- 1 pound chicken breast boneless and skinless
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
For The Pesto:
- 1/2 cup plain nonfat Greek yogurt
- 1/2 cup basil firmly packed, plus more for garnish
- 2 teaspoon fresh garlic minced
- 1 tablespoon extra-virgin olive oil
- salt and pepper to taste
For The Zoodles:
- 4 medium zucchinis spiralized
- 2 teaspoon salt
For The Tomatoes:
- 2 cups cherry tomatoes
- 2 teaspoon extra-virgin olive oil
- 1/2 teaspoon salt
Instructions
Cook The Chicken:
- Preheat oven to 350°F. Rub the chicken with olive oil and sprinkle with salt and pepper. Bake until no longer pink inside, about 25-30 minutes. Remove chicken from oven and increase oven temperature to 400°F.
Make The Pesto:
- While the chicken cooks, combine the Greek yogurt, basil, and garlic in a small food processor. Process until broken down and creamy, stopping to scrape down the sides as necessary.
- With the food processor running, stream in the olive oil until well mixed. Season to taste with salt and pepper and transfer pesto sauce to a medium bowl.
Prep The Zoodles:
- Place a strainer over a large bowl and add the zoodles to it. Sprinkle with the salt and stir to coat. Let them sit and release their moisture, stirring every so often.
Cook The Tomatoes:
- In a medium bowl toss the tomatoes with olive oil. Sprinkle with the salt and then spread onto a baking sheet. Bake in the 400°F oven (after chicken has been removed) until the tomatoes just begin to soften and burst, about 10-12 minutes. Remove from oven and set aside to cool.
Assemble The Bowls:
- Dice the cooked chicken. Stir it into the pesto, making sure all chicken pieces are evenly coated. Divide the chicken between meal prep bowls.
- Divide cooked tomatoes between the meal prep bowls.
- Squeeze out as much moisture from the zoodles as you can. Divide them between the meal prep bowls. Add more fresh basil if you'd like.
- Cover and chill in the fridge for at least 2 hours.
Nutrition Information
Show Details
Calories
258kcal
(13%)
Carbohydrates
11.2g
(4%)
Protein
28.5g
(57%)
Fat
9g
(14%)
Saturated Fat
1.3g
(7%)
Polyunsaturated Fat
0.8g
Monounsaturated Fat
6.5g
Sodium
1548mg
(65%)
Potassium
807mg
(23%)
Fiber
3.5g
(14%)
Sugar
6.2g
(12%)
Vitamin A
2600IU
(52%)
Vitamin C
23.9mg
(27%)
Calcium
40mg
(4%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 11.2g | 4% |
| Protein | 28.5g | 57% |
| Fat | 9g | 14% |
| Saturated Fat | 1.3g | 7% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 6.5g | 33% |
| Sodium | 1548mg | 65% |
| Potassium | 807mg | 17% |
| Fiber | 3.5g | 14% |
| Sugar | 6.2g | 12% |
| Vitamin A | 2600IU | 52% |
| Vitamin C | 23.9mg | 27% |
| Calcium | 40mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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