GREEN CHICKEN BOWL

WITH PESTO GENOVESE

  • 598.9
    Calories
  • 21.9g
    Total Fat
  • 39.7g
    Protein
  • 55.4g
    Total Carbohydrates
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  • Prep
  • Cook
  • Skill
    Casual


Ingredients

Ingredients for 4 people

  • 2 tablespoons pepitas
  • 500g chicken breast fillets
  • 65g Barilla Pesto Genovese, plus extra to serve
  • 125g podded frozen 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

 


Instructions

  1. 1 TO START

    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.






  2. 2 COOK THE CHICKEN

    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. 


  3. 3 PREPARE THE VEGETABLES

    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.



  4. 4 BUILD THE BOWLS

    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.


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