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Chicken Pesto Bowls
5 from 3 votes

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!

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients

  • 1 cup brown rice
  • 2 cups cherry tomato
  • 3 tablespoons olive oil divided
  • ¼ teaspoon oregano dried
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 pound green beans trimmed
  • 1 pound chicken breast cut into 1-inch chunks, boneless skinless
  • ¼ cup pesto homemade or store-bought

Instructions

    Cup of Yum
  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  3. 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.
  4. Place into oven and bake until the tomatoes begin to burst and have softened, about 15-16 minutes; set aside.
  5. 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.
  6. 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.
  7. Serve chicken immediately with rice, tomatoes and green beans.