GREEN PESTO CHICKEN BOWL WITH PESTO ALLA GENOVESE
GREEN PESTO CHICKEN BOWL WITH PESTO ALLA GENOVESE
30 minutes total
Looking for new ways with Pesto? Try Barilla's step-by-step recipe for our green chicken bowl with Pesto alla Genovese.
Ingredients
Serves 4
| 2 tablespoons | pepitas |
| 500g | chicken breast fillets |
| 65g | Barilla Pesto alla Genovese, plus extra to serve |
| 125g podded fr oz. | n edamame, thawed |
| 1 | bunch broccolini, trimmed, halved length ways |
| 250g | packet microwave rice and quinoa blend, warmed |
| 1 | avocado, peeled and cut into wedges |
| 250g | punnet mixed cherry tomatoes, halved |
| 60g | baby spinach |
| Micro herbs, to serve, optional | |
| Yoghurt, to serve |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Use a sharp knife to cut each chicken breast in half horizontally. Place the pesto in a bowl. Add the chicken and turn to coat. Heat a non-stick frying pan over medium heat. Add pepitas and cook, stirring, for 2-3 minutes or until lightly toasted. Transfer to a plate.
Step 2
Add 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 with foil and set aside for 5 minutes to rest. Cut the chicken into slices.
Step 3
Meanwhile, place edamame and broccolini in a large heatproof bowl. Cover with boiling water. Set aside for 2-3 minutes or until just tender. Drain and rinse under cold water.
Step 4
Divide rice mix among serving bowls. Top with the chicken, beans, broccolini, avocado, tomatoes and spinach. Sprinkle with the pepitas and micro herbs, if using. Top with a dollop of yoghurt and extra pesto.
