Description

Indulge in a symphony of flavors with my Chicken Pesto Bowl recipe, featuring perfectly grilled pesto-marinated chicken, tender asparagus, and juicy grape tomatoes served over a bed of fluffy rice—a culinary delight that’s as satisfying as it is delicious!

Ingredients

Scale

1 cup uncooked basmati rice (or whatever your favorite is)
4 thinly sliced chicken breasts
1 jar of your favorite pesto (store bought or homemade)
1 pound of asparagus (trimmed)
1 tablespoon olive oil
1 teaspoon galic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 of a lemon juiced
2 cups grape tomatoes cut in half

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Instructions

Add 3 tablespoons of pesto to a bag of bowl and add the chicken breasts. Make sure they are covered well and refrigerate for at least 1 hour.
In a bag or bow, mix the asparagus, oil, garlic powder, salt, pepper, and lemon juice. Let that sit while the chicken marinates.
Cook rice according to package instructions.
Preheat your grill to medium high.
Cook the chicken for 4-5 minutes on the first side.
Flip the chicken once and add the asparagus. Grill until both are done (about 5 minutes).
Slice the chicken and asparagus into smaller pieces.
Put 4 tablespoons of pesto in a small bowl and add 1 tablespoon of water at a time until a nice thin dressing forms.
Assemble bowls: rice, chicken, asparagus, sliced tomatoes, and drizzle with pesto dressing.

Notes

I like to add half cauliflower rice to my rice to add even more vegetables. I find when I do half cauliflower rice, I don’t even notice it’s there!

These bowls make a great meal or meal prep! Feel free to add additional veggies or cheese like feta or goat!

Prep Time: 70
Cook Time: 20