Basil Pesto Chicken Pasta Meal Prep Bowls
User Reviews
5
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Prep Time
15 mins
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Cook Time
42 mins
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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
Description
This recipe includes boneless, skinless chicken breasts rubbed with olive oil, salt, and pepper, then baked until fully cooked. A creamy pesto sauce is prepared by blending Greek yogurt with fresh basil, minced garlic, olive oil, salt, and pepper, offering a lighter alternative to traditional pesto.
Spiralized zucchini is salted and drained to remove excess moisture, which helps prevent sogginess. Cherry tomatoes tossed with olive oil and salt are roasted until they begin to soften, concentrating their sweetness and complementing the dish.
The assembled bowls provide a fresh, nutrient-rich meal with a combination of tender chicken, vibrant pesto, lightly cooked vegetables, and roasted tomatoes. This preparation suits meal prepping, as ingredients can be cooked separately for freshness and combined when ready to eat.
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 Greek yogurt plain, nonfat
- 1/2 cup basil firmly packed, plus more for garnish
- 2 teaspoon garlic minced, fresh
- 1 tablespoon extra-virgin olive oil
- salt to taste
- black pepper to taste
For The Zoodles:
- 4 zucchini spiralized, medium
- 2 teaspoon salt
For The Tomatoes:
- 2 cups cherry tomato
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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