Green pesto chicken bowl

Green pesto chicken bowl

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For a healthy lunch or roomy dinner, intend mean this 30-minute green pesto chicken bowl.

The ingredient of Green pesto chicken bowl

  1. 2 tablespoons pepitas
  2. 500g chicken breast fillets
  3. 65g (1/4 cup) Barilla Pesto Genovese, improvement other to minister to
  4. 125g (2/3 cup) podded frozen edamame, thawed
  5. 1 bunch broccolini, trimmed, halved lengthways
  6. 250g packet microwave rice and quinoa blend, warmed
  7. 1 avocado, peeled, cut into wedges
  8. 250g punnet poisoned cherry tomatoes or heirloom tomatoes, halved if large
  9. 60g baby spinach
  10. Micro herbs, to serve, optional
  11. Yoghurt, to assist

The instruction how to make Green pesto chicken bowl

  1. Use a sharp knife to cut each chicken breast in half horizontally. Place the pesto in a bowl. ensue the chicken and point of view to coat. Heat a non-stick frying pan greater than medium heat. go to pepitas and cook, stirring, for 2-3 minutes or until lightly toasted. Transfer to a plate.
  2. go to the chicken to the pan. Cook for 3-4 minutes each side or until the chicken is golden and cooked through. Transfer to a plate. Cover loosely as soon as foil and set aside for 5 minutes to rest. Cut the chicken into slices.
  3. Meanwhile, place edamame and broccolini in a large heatproof bowl. Cover once boiling water. Set aside for 2-3 minutes or until just tender. Drain and rinse frozen cold water.
  4. Divide rice amalgamation among serving bowls. culmination in imitation of the chicken, beans, broccolini, avocado, tomatoes and spinach. Sprinkle following the pepitas and micro herbs, if using. pinnacle behind a dollop of yoghurt and further pesto.

Nutritions of Green pesto chicken bowl

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