5 from 27 votes
Basil Pesto Chicken Pasta Meal Prep Bowls
Basil Pesto Chicken Pasta Meal Prep Bowls feature baked chicken breast served with Greek yogurt basil pesto, spiralized zucchini noodles, and roasted cherry tomatoes. The pesto blends fresh basil, garlic, and olive oil with yogurt for a creamy sauce. The zoodles are salted to release moisture, and the tomatoes are roasted for sweetness, making a balanced and fresh meal prep option.
Prep Time
15 mins
Cook Time
42 mins
Additional Time
2 hrs
Total Time
2 hrs 57 mins
Servings:
4
People
Calories:
258 kcal
Course:
Main Course, Dinner
Cuisine:
American
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
- black pepper to taste
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 People
Amount Per Serving
Calories 258
% 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.